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
Funder project or codeWheat
Publisher's version1-s2.0-S0268005X17302369-main.pdf
Publication dates
Online17 Aug 2017
Publication process dates
Accepted16 Aug 2017
ISSN0268005X
PublisherElsevier

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