Rubber elasticity and wheat gluten proteins
Tatham, A. S. and Shewry, Peter
(2008)
Rubber elasticity and wheat gluten proteins.
In:
Food materials science: principles and practice.
UNSPECIFIED, pp. 83-94.
| Item Type | Book Section |
|---|---|
| Project | Centre for Crop Genetic Improvement (CGI), Wheat gluten proteins: their characterisation and role in determining the functional properties and end use quality of wheat |
| Date Deposited | 05 Dec 2025 09:39 |
| Last Modified | 19 Dec 2025 14:29 |