The high molecular weight subunits of wheat glutenin and their role in determining wheat processing qualities

A - Papers appearing in refereed journals

Shewry, P. R., Halford, N. G., Tatham, A. S., Popineau, Y., Lafiandra, D. and Belton, P. S. 2003. The high molecular weight subunits of wheat glutenin and their role in determining wheat processing qualities. Advances in Food and Nutrition Research. 45, pp. 219-302.

AuthorsShewry, P. R., Halford, N. G., Tatham, A. S., Popineau, Y., Lafiandra, D. and Belton, P. S.
Year of Publication2003
JournalAdvances in Food and Nutrition Research
Journal citation45, pp. 219-302
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

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