Genetic variation in wheat grain quality is associated with differences in the galactolipid content of flour and the gas bubble properties of dough liquor. (2020)
Attributed to:
The role of lipids in determining gas bubble retention and stability in wheat dough
funded by
BBSRC
Abstract
No abstract provided
Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.1016/j.fochx.2020.100093
PubMed Identifier: 32551438
Publication URI: http://europepmc.org/abstract/MED/32551438
Type: Journal Article/Review
Volume: 6
Parent Publication: Food chemistry: X
ISSN: 2590-1575