Rubber elasticity and wheat gluten proteins

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

AuthorsTatham, A. S. and Shewry, P. R.
EditorsAguilera, J. M. and Lillford, P. J.
Page range83-94
Year of Publication2008
Book titleFood materials science: principles and practice
PublisherSpringer, New York
Funder project or codeCGI

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