Work

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

Year: 2003

Type: book-chapter

Source: Advances in food and nutrition research

Parent work: Unknown

DOI: 10.1016/s1043-4526(03)45006-7

Authors: Peter R Shewry, Nigel G Halford, Arthur S Tatham, Yves Popineau, Domenico Lafiandra, Peter S Belton

Institutions: University of Bristol, Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement, Institut National de la Recherche Agronomique, Università degli Studi della Tuscia, University of East Anglia

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W116369534

FWCI: 33.31

Cites: 207

Cited by: 303

Related to: 10