A - Papers appearing in refereed journals
Lafiandra, D. and Shewry, P. R. 2022. Wheat Glutenin polymers 2 The role of wheat glutenin subunits in polymer formation and dough quality. Journal of Cereal Science. 106 (July), p. 103487. https://doi.org/10.1016/j.jcs.2022.103487
Authors | Lafiandra, D. and Shewry, P. R. |
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Abstract | The High: The high- and low-molecular-weight glutenin subunits are major contributors to dough strength and elasticity, through their influence on glutenin polymer |
Year of Publication | 2022 |
Journal | Journal of Cereal Science |
Journal citation | 106 (July), p. 103487 |
Digital Object Identifier (DOI) | https://doi.org/10.1016/j.jcs.2022.103487 |
Open access | Published as non-open access |
Funder | Biotechnology and Biological Sciences Research Council |
Funder project or code | DFW - Designing Future Wheat - Work package 2 (WP2) - Added value and resilience |
Output status | Published |
Publication dates | |
Online | 01 May 2022 |
Publication process dates | |
Accepted | 26 Apr 2022 |
Publisher | Academic Press Ltd- Elsevier Science Ltd |
ISSN | 0733-5210 |
Permalink - https://repository.rothamsted.ac.uk/item/98896/wheat-glutenin-polymers-2-the-role-of-wheat-glutenin-subunits-in-polymer-formation-and-dough-quality
Publisher's version