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(a) Total gliadin contents of an ‘ancient’ wheat (Khorasan) and a traditional Italian heritage durum wheat (Senatore Cappelli). Figure kindly supplied by A. Gregorini, based on Gregorini et al. (2009). (b) Gliadin content in ‘ancient’ wheats (spelt, emmer and einkorn) compared to modern bread and durum wheat. With courtesy from Geisslitz et al. (2019)
