Publication

Date Creators Item Type Full Text Status

17 August 2017

Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor. (2017) Salt, L. J., Gonzalez-Thuillier, Irene, Chope, G., Penson, S., Tosi, P., Haslam, Richard, Skeggs, P. K., Shewry, Peter, Wilde, P. J.