Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor

A - Papers appearing in refereed journals

Salt, L. J., Gonzalez-Thuillier, I., Chope, G., Penson, S., Tosi, P., Haslam, R. P., Skeggs, P. K., Shewry, P. R. and Wilde, P. J. 2017. Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor. Food Hydrocolloids. 75 (17 August), pp. 211-222.

AuthorsSalt, L. J., Gonzalez-Thuillier, I., Chope, G., Penson, S., Tosi, P., Haslam, R. P., Skeggs, P. K., Shewry, P. R. and Wilde, P. J.
Year of Publication2017
JournalFood Hydrocolloids
Journal citation75 (17 August), pp. 211-222
Digital Object Identifier (DOI)doi:10.1016/j.foodhyd.2017.08.020
Open accessPublished as ‘gold’ (paid) open access
FunderBiotechnology and Biological Sciences Research Council
Funder project or codeWheat
Project: 5223
TPM - Tailoring Plant Metabolism - Work package 1 (WP1) - High value lipids for health and industry
Publisher's version
Publication dates
Online17 Aug 2017
Publication process dates
Accepted16 Aug 2017
PublisherElsevier
Elsevier Sci Ltd
ISSN0268-005X

Permalink - https://repository.rothamsted.ac.uk/item/8v50w/intrinsic-wheat-lipid-composition-effects-the-interfacial-and-foaming-properties-of-dough-liquor

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