What Makes a Good Theory of Gluten Viscoelasticity?

Research output: Chapter in Book/Report/Conference proceeding › Chapter (peer-reviewed) › peer-review

Original language	English
Title of host publication	The Gluten Proteins
Editors	Domenico Lafiandra, S. Masci, R. D'Ovidio
Publisher	Royal Society of Chemistry
Pages	203-206
Number of pages	4
ISBN (Electronic)	978-1-84755-209-9
ISBN (Print)	978-0-85404-633-1
DOIs	https://doi.org/10.1039/9781847552099-00203
Publication status	Published - May 2004

Access to Document

@inbook{86b49805da96474ca8dace06ad476c97,

title = "What Makes a Good Theory of Gluten Viscoelasticity?",

author = "Belton, {P. S.}",

year = "2004",

month = may,

doi = "10.1039/9781847552099-00203",

language = "English",

isbn = "978-0-85404-633-1",

pages = "203--206",

editor = "Domenico Lafiandra and S. Masci and R. D'Ovidio",

booktitle = "The Gluten Proteins",

publisher = "Royal Society of Chemistry",

address = "United Kingdom",

}