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. https://doi.org/10.1016/j.foodhyd.2017.08.020
Authors | 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. |
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Year of Publication | 2017 |
Journal | Food Hydrocolloids |
Journal citation | 75 (17 August), pp. 211-222 |
Digital Object Identifier (DOI) | https://doi.org/10.1016/j.foodhyd.2017.08.020 |
Open access | Published as ‘gold’ (paid) open access |
Funder | Biotechnology and Biological Sciences Research Council |
Funder project or code | Wheat |
Project: 5223 | |
TPM - Tailoring Plant Metabolism - Work package 1 (WP1) - High value lipids for health and industry | |
Publisher's version | |
Publication dates | |
Online | 17 Aug 2017 |
Publication process dates | |
Accepted | 16 Aug 2017 |
Publisher | Elsevier |
Elsevier Sci Ltd | |
ISSN | 0268-005X |
Permalink - https://repository.rothamsted.ac.uk/item/8v50w/intrinsic-wheat-lipid-composition-effects-the-interfacial-and-foaming-properties-of-dough-liquor