Functional properties of wheat gliadins. I. Effects on mixing characteristics and bread making quality

A - Papers appearing in refereed journals

Khatkar, B. S., Fido, R. J., Tatham, A. S. and Schofield, J. D. 2002. Functional properties of wheat gliadins. I. Effects on mixing characteristics and bread making quality. Journal of Cereal Science. 35 (3), pp. 299-306. https://doi.org/10.1006/jcrs.2001.0429

AuthorsKhatkar, B. S., Fido, R. J., Tatham, A. S. and Schofield, J. D.
Year of Publication2002
JournalJournal of Cereal Science
Journal citation35 (3), pp. 299-306
Digital Object Identifier (DOI)https://doi.org/10.1006/jcrs.2001.0429
Open accessPublished as non-open access
Funder project or code415
501
Wheat gluten proteins: their characterisation and role in determining the functional properties and end use quality of wheat
PublisherElsevier

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