Accessibility navigation

Tyrosine cross-linking of wheat gluten proteins and its functional importance

Lists
Tools

Rodriguez-Mateos, A., Millar, S.J., Bhandari, D.G. and Frazier, R.A. ORCID: https://orcid.org/0000-0003-4313-0019 (2007) Tyrosine cross-linking of wheat gluten proteins and its functional importance. In: Lookhart, G.L. and Ng, P.K.W. (eds.) Guten proteins 2006. AACC International, St Paul, pp. 222-226. ISBN 9781891127571

Full text not archived in this repository.

It is advisable to refer to the publisher's version if you intend to cite from this work. See Guidance on citing.


Item Type:Book or Report Section
Divisions:Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:13038
Publisher:AACC International
Altmetric
Related URLs
Deposit Details

University Staff: Request a correction | Centaur Editors: Update this record

Page navigation

See also