The high molecular weight subunits of wheat glutenin and their role in determining wheat processing properties

Shewry, P, Halford, N, Tatham, A, Popineau, Y, Lafiandra, D and Belton, Peter (2003) The high molecular weight subunits of wheat glutenin and their role in determining wheat processing properties. Advances in Food and Nutrition Research, 45. pp. 219-302.

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Item Type:	Article
Faculty \ School:	Faculty of Science > School of Chemistry (former - to 2024)
UEA Research Groups:	Faculty of Science > Research Groups > Biophysical Chemistry (former - to 2017)
Depositing User:	Rachel Smith
Date Deposited:	22 Feb 2011 13:27
Last Modified:	24 Sep 2024 10:13
URI:	https://ueaeprints.uea.ac.uk/id/eprint/21281
DOI:	10.1016/S1043-4526(03)45006-7

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