The structure and properties of gluten: an elastic protein from wheat grain

A - Papers appearing in refereed journals

Shewry, P. R., Halford, N. G., Belton, P. S. and Tatham, A. S. 2002. The structure and properties of gluten: an elastic protein from wheat grain. Philosophical Transactions of the Royal Society B-Biological Sciences. 357, pp. 133-142.

AuthorsShewry, P. R., Halford, N. G., Belton, P. S. and Tatham, A. S.
Year of Publication2002
JournalPhilosophical Transactions of the Royal Society B-Biological Sciences
Journal citation357, pp. 133-142
Open accessPublished as non-open access
Funder project or code415
501

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