B - Book chapters etc edited externally
Tatham, A. S. and Shewry, P. R. 2008. Rubber elasticity and wheat gluten proteins. in: Aguilera, J. M. and Lillford, P. J. (ed.) Food materials science: principles and practice Springer, New York. pp. 83-94
Authors | Tatham, A. S. and Shewry, P. R. |
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Editors | Aguilera, J. M. and Lillford, P. J. |
Page range | 83-94 |
Year of Publication | 2008 |
Book title | Food materials science: principles and practice |
Publisher | Springer, New York |
Funder project or code | Centre for Crop Genetic Improvement (CGI) |
Wheat gluten proteins: their characterisation and role in determining the functional properties and end use quality of wheat |
Permalink - https://repository.rothamsted.ac.uk/item/89xy2/rubber-elasticity-and-wheat-gluten-proteins