A - Papers appearing in refereed journals
Field, J. M., Shewry, P. R. and Miflin, B. J. 1983. Solubilization and characterization of wheat gluten proteins - correlations between the amount of aggregated proteins and baking quality. Journal of the Science of Food and Agriculture. 34 (4), pp. 370-377. https://doi.org/10.1002/jsfa.2740340409
Authors | Field, J. M., Shewry, P. R. and Miflin, B. J. |
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Keywords | Agriculture, Multidisciplinary; Chemistry, Applied; Food Science & Technology |
Year of Publication | 1983 |
Journal | Journal of the Science of Food and Agriculture |
Journal citation | 34 (4), pp. 370-377 |
Digital Object Identifier (DOI) | https://doi.org/10.1002/jsfa.2740340409 |
PubMed ID | 6876769 |
Open access | Published as non-open access |
ISSN | 00225142 |
0022-5142 | |
Publisher | Wiley |
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