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Influence of temperature on the composition and polymerization of gluten proteins during grain filling in spring wheat (Triticum aestivum L.) (2015)

First Author: Koga S

Attributed to: Designing cereal seeds for nutrition and health funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.jcs.2015.05.012

Publication URI: http://dx.doi.org/10.1016/j.jcs.2015.05.012

Type: Journal Article/Review

Parent Publication: Journal of Cereal Science