Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor

Salt, L. J., Gonzalez-Thuillier, Irene, Chope, G., Penson, S., Tosi, P., Haslam, Richard, Skeggs, P. K., Shewry, Peter and Wilde, P. J. (2017) Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor. Food Hydrocolloids, 75 (17 Aug). pp. 211-222. 10.1016/j.foodhyd.2017.08.020
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Project Wheat, Project: 5223, Tailoring Plant Metabolism (TPM) - Work package 1 (WP1) - High value lipids for health and industry
Date Deposited 05 Dec 2025 09:55
Last Modified 19 Dec 2025 14:37

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