Gradients of Gluten Proteins and Free Amino Acids along the Longitudinal Axis of the Developing Caryopsis of Bread Wheat. (2019)

First Author: Shi Z
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