Wheat glutenin subunits and dough elasticity: findings of the EUROWHEAT project

A - Papers appearing in refereed journals

Shewry, P. R., Popineau, Y., Lafiandra, D. and Belton, P. 2001. Wheat glutenin subunits and dough elasticity: findings of the EUROWHEAT project. Trends in Food Science and Technology. 11 (12), pp. 433-441. https://doi.org/10.1016/S0924-2244(01)00035-8

AuthorsShewry, P. R., Popineau, Y., Lafiandra, D. and Belton, P.
Year of Publication2001
JournalTrends in Food Science and Technology
Journal citation11 (12), pp. 433-441
Digital Object Identifier (DOI)https://doi.org/10.1016/S0924-2244(01)00035-8
Open accessPublished as non-open access
Funder project or code415
501
Project: 833236
Project: 833292
ISSN09242244

Permalink - https://repository.rothamsted.ac.uk/item/889vz/wheat-glutenin-subunits-and-dough-elasticity-findings-of-the-eurowheat-project

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