Salt, Louise J.
González-Thuillier, Irene
Chope, Gemma
Penson, Simon
Tosi, Paola
Haslam, Richard P.
Skeggs, Peter K. https://orcid.org/0000-0002-2250-3261
Shewry, Peter R.
Wilde, Peter J. https://orcid.org/0000-0003-2001-4066
Funding for this research was provided by:
Biotechnology and Biological Sciences Research Council (BB/J019488/1)
This article is maintained by: Elsevier
Article Title: Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor
Journal Title: Food Hydrocolloids
CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.foodhyd.2017.08.020
Content Type: article
Copyright: © 2017 The Authors. Published by Elsevier Ltd.