The high molecular weight subunits of wheat glutenin and their role in determining wheat processing properties

P Shewry, N Halford, A Tatham, Y Popineau, D Lafiandra, Peter Belton

Research output: Contribution to journal › Article › peer-review

262 Citations (Scopus)

Original language	English
Pages (from-to)	219-302
Number of pages	84
Journal	Advances in Food and Nutrition Research
Volume	45
DOIs	https://doi.org/10.1016/S1043-4526(03)45006-7
Publication status	Published - 2003

Access to Document

@article{7a66cbe1623c4e37b08d25ce5430a2d6,

title = "The high molecular weight subunits of wheat glutenin and their role in determining wheat processing properties",

author = "P Shewry and N Halford and A Tatham and Y Popineau and D Lafiandra and Peter Belton",

year = "2003",

doi = "10.1016/S1043-4526(03)45006-7",

language = "English",

volume = "45",

pages = "219--302",

journal = "Advances in Food and Nutrition Research",

issn = "1043-4526",

publisher = "Academic Press Inc.",

}

TY - JOUR

T1 - The high molecular weight subunits of wheat glutenin and their role in determining wheat processing properties

AU - Shewry, P

AU - Halford, N

AU - Tatham, A

AU - Popineau, Y

AU - Lafiandra, D

AU - Belton, Peter

PY - 2003

Y1 - 2003

U2 - 10.1016/S1043-4526(03)45006-7

DO - 10.1016/S1043-4526(03)45006-7

M3 - Article

VL - 45

SP - 219

EP - 302

JO - Advances in Food and Nutrition Research

JF - Advances in Food and Nutrition Research

SN - 1043-4526

ER -