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

Peter R. Shewry; Nigel G. Halford; Arthur S. Tatham; Yves Popineau; Domenico Lafiandra; Peter S. Belton

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

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

Peter R. Shewry^*
, Nigel G. Halford
, Arthur S. Tatham
, Yves Popineau
, Domenico Lafiandra
, Peter S. Belton

^*Awdur cyfatebol y gwaith hwn

Allbwn ymchwil: Pennod mewn Llyfr/Adroddiad/Trafodion Cynhadledd › Pennod › adolygiad gan gymheiriaid

272 Dyfyniadau (Scopus)

Iaith wreiddiol	Saesneg
Teitl	Advances in Food and Nutrition Research
Cyhoeddwr	Academic Press Inc.
Tudalennau	219-302
Nifer y tudalennau	84
ISBN (Argraffiad)	0120164450, 9780120164455
Dynodwyr Gwrthrych Digidol (DOIs)	https://doi.org/10.1016/s1043-4526(03)45006-7
Statws	Cyhoeddwyd - 2003
Cyhoeddwyd yn allanol	Ie

Cyfres gyhoeddiadau

Enw	Advances in Food and Nutrition Research
Cyfrol	45
ISSN (Argraffiad)	1043-4526

Mynediad at Ddogfen

10.1016/s1043-4526(03)45006-7

Ffeiliau eraill a chysylltiadau

Dolen i’r cyhoeddiad yn Scopus

Dyfynnu hyn

Shewry, P. R., Halford, N. G., Tatham, A. S., Popineau, Y., Lafiandra, D., & Belton, P. S. (2003). The high molecular weight subunits of wheat glutenin and their role in determining wheat processing properties. Yn Advances in Food and Nutrition Research (tt. 219-302). (Advances in Food and Nutrition Research; Cyfrol 45). Academic Press Inc.. https://doi.org/10.1016/s1043-4526(03)45006-7

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title = "The high molecular weight subunits of wheat glutenin and their role in determining wheat processing properties",

author = "Shewry, \{Peter R.\} and Halford, \{Nigel G.\} and Tatham, \{Arthur S.\} and Yves Popineau and Domenico Lafiandra and Belton, \{Peter S.\}",

year = "2003",

doi = "10.1016/s1043-4526(03)45006-7",

language = "English",

isbn = "0120164450",

series = "Advances in Food and Nutrition Research",

publisher = "Academic Press Inc.",

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Shewry, PR, Halford, NG, Tatham, AS, Popineau, Y, Lafiandra, D & Belton, PS 2003, The high molecular weight subunits of wheat glutenin and their role in determining wheat processing properties. yn Advances in Food and Nutrition Research. Advances in Food and Nutrition Research, cyfrol. 45, Academic Press Inc., tt. 219-302. https://doi.org/10.1016/s1043-4526(03)45006-7

The high molecular weight subunits of wheat glutenin and their role in determining wheat processing properties. / Shewry, Peter R.; Halford, Nigel G.; Tatham, Arthur S. et al.
Advances in Food and Nutrition Research. Academic Press Inc., 2003. t. 219-302 (Advances in Food and Nutrition Research; Cyfrol 45).

Allbwn ymchwil: Pennod mewn Llyfr/Adroddiad/Trafodion Cynhadledd › Pennod › adolygiad gan gymheiriaid

TY - CHAP

T1 - The high molecular weight subunits of wheat glutenin and their role in determining wheat processing properties

AU - Shewry, Peter R.

AU - Halford, Nigel G.

AU - Tatham, Arthur S.

AU - Popineau, Yves

AU - Lafiandra, Domenico

AU - Belton, Peter S.

PY - 2003

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UR - https://www.scopus.com/pages/publications/0037208926

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AN - SCOPUS:0037208926

SN - 0120164450

SN - 9780120164455

T3 - Advances in Food and Nutrition Research

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BT - Advances in Food and Nutrition Research

PB - Academic Press Inc.

ER -