Influence of temperature on the composition and polymerization of gluten proteins during grain filling in spring wheat (Triticum aestivum L.)

A - Papers appearing in refereed journals

Koga, S., Bocker, U., Moldestad, A., Tosi, P., Shewry, P. R., Mosleth, E. F. and Uhlen, A. K. 2015. Influence of temperature on the composition and polymerization of gluten proteins during grain filling in spring wheat (Triticum aestivum L.). Journal of Cereal Science. 65, pp. 1-8.

AuthorsKoga, S., Bocker, U., Moldestad, A., Tosi, P., Shewry, P. R., Mosleth, E. F. and Uhlen, A. K.
Year of Publication2015
JournalJournal of Cereal Science
Journal citation65, pp. 1-8
Digital Object Identifier (DOI)doi:10.1016/j.jcs.2015.05.012
Open accessPublished as non-open access
Funder project or codeDesigning Seeds for Nutrition and Health (DS)
PublisherElsevier
Academic Press Ltd- Elsevier Science Ltd
ISSN0733-5210

Permalink - https://repository.rothamsted.ac.uk/item/8v06w/influence-of-temperature-on-the-composition-and-polymerization-of-gluten-proteins-during-grain-filling-in-spring-wheat-triticum-aestivum-l

Restricted files

Publisher's version

Under embargo indefinitely

9 total views
1 total downloads
2 views this month
0 downloads this month