Biotechnology of wheat quality

Journal of the Science of Food and Agriculture

Volumn 73, Issue 4, 1997, Pages 397-406

  Shewry, Peter R ^a   Tatham, Arthur S ^a   Lazzeri, Paul ^b  

^a UNIVERSITY OF BRISTOL   (United Kingdom)

^b ROTHAMSTED RESEARCH   (United Kingdom)

Author keywords

breadmaking; gluten; glutenin subunits; visco elasticity; wheat

Indexed keywords

TRITICUM AESTIVUM;

EID: 0030994738     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(sici)1097-0010(199704)73:4<397::aid-jsfa758>3.0.co;2-q     Document Type: Review

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