Expression of an extended HMW subunit in transgenic wheat and the effect on dough mixing properties
He, G. Y., Jones, Huw, D'ovidio, R., Masci, S., Chen, M., West, J., Butow, B., Anderson, O. D., Lazzeri, P. A., Fido, R. and +1 more...Shewry, Peter
(2005)
Expression of an extended HMW subunit in transgenic wheat and the effect on dough mixing properties.
Journal of Cereal Science, 42.
pp. 225-231.
| Item Type | Article |
|---|---|
| Open Access | Not Open Access |
| Project | 501, Wheat gluten proteins: their characterisation and role in determining the functional properties and end use quality of wheat |
| Date Deposited | 05 Dec 2025 09:36 |
| Last Modified | 19 Dec 2025 14:28 |