Genetic variation in wheat grain quality is associated with differences in the galactolipid content of flour and the gas bubble properties of dough liquor-Reference-Cited by-同舟云学术

Genetic variation in wheat grain quality is associated with differences in the galactolipid content of flour and the gas bubble properties of dough liquor

Published:2020-06 Issue: Volume:6 Page:100093
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Min Byoung,Salt Louise,Wilde Peter^ORCID,Kosik Ondrej^ORCID,Hassall Kirsty^ORCID,Przewieslik-Allen Alexandra,Burridge Amanda J.,Poole Mervin,Snape John,Wingen Luzie,Haslam Richard,Griffiths Simon,Shewry Peter R.^ORCID

Funder

Biotechnology and Biological Sciences Research Council

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference26 articles.

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4. Wheat flour lipids in breadmaking;Chung;Cereal Chemistry,1978

5. Quantitative characterization of polar lipids from wheat whole meal, flour, and starch;Finnie;Cereal Chemistry,2009

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