📣 Help Shape the Future of UKRI's Gateway to Research (GtR)

We're improving UKRI's Gateway to Research and are seeking your input! If you would be interested in being interviewed about the improvements we're making and to have your say about how we can make GtR more user-friendly, impactful, and effective for the Research and Innovation community, please email gateway@ukri.org.

Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor. (2018)

First Author: Salt LJ

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.foodhyd.2017.08.020

PubMed Identifier: 29398762

Publication URI: http://europepmc.org/abstract/MED/29398762

Type: Journal Article/Review

Volume: 75

Parent Publication: Food hydrocolloids

ISSN: 0268-005X