Influence of temperature on the composition and polymerization of gluten proteins during grain filling in spring wheat (Triticum aestivum L.)

Koga, S., Bocker, U., Moldestad, A., Tosi, P., Shewry, Peter, Mosleth, E. F. and Uhlen, A. K. (2015) Influence of temperature on the composition and polymerization of gluten proteins during grain filling in spring wheat (Triticum aestivum L.). Journal of Cereal Science, 65. pp. 1-8. 10.1016/j.jcs.2015.05.012
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Project Designing Seeds for Nutrition and Health (DS), Design Cereal Seeds [Shewry/Mitchell]
Date Deposited 05 Dec 2025 09:51
Last Modified 19 Dec 2025 14:35

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