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.

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)doi:10.1016/S0924-2244(01)00035-8
Open accessPublished as non-open access
Funder project or code415
501
ISSN09242244

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