Gradients in compositions in the starchy endosperm of wheat have implications for milling and processing. (2018)

First Author: Tosi P
Attributed to:  The role of lipids in determining gas bubble retention in wheat dough funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.tifs.2018.09.027

PubMed Identifier: 30532347

Publication URI: http://europepmc.org/abstract/MED/30532347

Type: Journal Article/Review

Volume: 82

Parent Publication: Trends in food science & technology

ISSN: 0924-2244