Gradients of Gluten Proteins and Free Amino Acids along the Longitudinal Axis of the Developing Caryopsis of Bread Wheat. (2019)
Attributed to:
Developing novel types of low protein wheat for breadmaking
funded by
BBSRC
Abstract
No abstract provided
Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.1021/acs.jafc.9b02728
PubMed Identifier: 31310118
Publication URI: http://europepmc.org/abstract/MED/31310118
Type: Journal Article/Review
Volume: 67
Parent Publication: Journal of agricultural and food chemistry
Issue: 31
ISSN: 0021-8561