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)

First Author: Min B
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.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