Transformation of durum wheat to alter dough functional properties and explore the trafficking and deposition of gluten proteins
C2 - Non-edited contributions to conferences
He, G., Lamacchia, C., Rooke, L., Tatham, A. S., Fido, R., Bekes, F., Gras, P., Harris, N., Di Fonzo, N., Deambrogio, E., Barcelo, P., Shewry, P. R., Napier, J. A. and Lazzeri, P. A. 1999. Transformation of durum wheat to alter dough functional properties and explore the trafficking and deposition of gluten proteins. Oxford University Press (OUP) Oxford.