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  5. Effect of heat shock during grain filling on gluten protein composition of bread wheat

Effect of heat shock during grain filling on gluten protein composition of bread wheat

Author(s)
Ciaffi, Mario  
Tozzi, L.
Borghi, B.
Corbellini, M.
Lafiandra, D.
Date Issued
1996
Type
article
Volume
24
Issue
24
Start Page
91
End Page
100
DOI
10.1016/j.bbr.2011.03.031
ISSN
7335210
Journal
JOURNAL OF CEREAL SCIENCE  
Handle
http://hdl.handle.net/2067/32646
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JOURNAL OF CEREAL SCIENCE

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