Structural and molecular analyses of wheat proteins that determine breadmaking quality.

G - Articles in popular magazines and other technical publications

Shewry, P. R., Tatham, A. S., Halford, N. G., Field, J. M., Belton, P. S., Anderson, O. and Greene, F. C. 1988. Structural and molecular analyses of wheat proteins that determine breadmaking quality.

AuthorsShewry, P. R., Tatham, A. S., Halford, N. G., Field, J. M., Belton, P. S., Anderson, O. and Greene, F. C.
Year of Publication1988
Funder project or code29
Open accessPublished as non-open access
Collective titleIACR Rothamsted Experimental Station, Harpenden, 6pp.

Permalink - https://repository.rothamsted.ac.uk/item/86343/structural-and-molecular-analyses-of-wheat-proteins-that-determine-breadmaking-quality

18 total views
0 total downloads
7 views this month
0 downloads this month