Wheat glutenin subunits and dough elasticity: findings of the EUROWHEAT project - Concepedia

Concepedia

Publication | Open Access

Wheat glutenin subunits and dough elasticity: findings of the EUROWHEAT project

DOI Full Paper Access

254

Citations

28

References

2000

Year

Peter R. Shewry, Yves Popineau, D. Lafiandra, Peter Belton

Trends in Food Science & Technology

Gluten-free NutritionWheat Glutenin SubunitsDough ElasticityGrain QualityFood StructureEurowheat Project

References

	Year	Citations

Page 1