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

^*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

272 Citations (Scopus)

Original language	English
Title of host publication	Advances in Food and Nutrition Research
Publisher	Academic Press Inc.
Pages	219-302
Number of pages	84
ISBN (Print)	0120164450, 9780120164455
DOIs	https://doi.org/10.1016/s1043-4526(03)45006-7
Publication status	Published - 2003
Externally published	Yes

Publication series

Name	Advances in Food and Nutrition Research
Volume	45
ISSN (Print)	1043-4526

Access to Document

10.1016/s1043-4526(03)45006-7

Cite this

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. In Advances in Food and Nutrition Research (pp. 219-302). (Advances in Food and Nutrition Research; Vol. 45). Academic Press Inc.. https://doi.org/10.1016/s1043-4526(03)45006-7

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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. p. 219-302 (Advances in Food and Nutrition Research; Vol. 45).

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

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

Y1 - 2003

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

U2 - 10.1016/s1043-4526(03)45006-7

DO - 10.1016/s1043-4526(03)45006-7

M3 - Chapter

C2 - 12402682

AN - SCOPUS:0037208926

SN - 0120164450

SN - 9780120164455

T3 - Advances in Food and Nutrition Research

SP - 219

EP - 302

BT - Advances in Food and Nutrition Research

PB - Academic Press Inc.

ER -

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

Publication series

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