Effects of gliadin fractions on functional properties of wheat dough depending on molecular size and hydrophobicity

A - Papers appearing in refereed journals

Uthayakumaran, S., Tomoskozi, S., Tatham, A. S., Savage, A. W. J., Gianibelli, M. C., Stoddard, F. L. and Bekes, F. 2001. Effects of gliadin fractions on functional properties of wheat dough depending on molecular size and hydrophobicity. Cereal Chemistry. 78, pp. 138-141.

AuthorsUthayakumaran, S., Tomoskozi, S., Tatham, A. S., Savage, A. W. J., Gianibelli, M. C., Stoddard, F. L. and Bekes, F.
Year of Publication2001
JournalCereal Chemistry
Journal citation78, pp. 138-141
Open accessPublished as non-open access
Funder project or code415
501

Permalink - https://repository.rothamsted.ac.uk/item/88vx7/effects-of-gliadin-fractions-on-functional-properties-of-wheat-dough-depending-on-molecular-size-and-hydrophobicity

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