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Gradients in compositions in the starchy endosperm of wheat have implications for milling and processing

Crossref DOI link: https://doi.org/10.1016/j.tifs.2018.09.027

Published Print: 2018-12

Update policy: https://doi.org/10.1016/elsevier_cm_policy

Authors

Tosi, Paola

He, Jibin https://orcid.org/0000-0002-2043-9649
Lovegrove, Alison

Gonzáles-Thuillier, Irene

Penson, Simon

Shewry, Peter R.
Funding

Funding for this research was provided by:

Biotechnology and Biological Sciences Research Council (BB/P016855/1)

BBSRC Industrial

BBSRC (BB/J019526/1)
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Text and Data Mining valid from 2018-12-01

Text and Data Mining valid from 2018-12-01

Version of Record valid from 2018-10-01
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This article is maintained by: Elsevier

Article Title: Gradients in compositions in the starchy endosperm of wheat have implications for milling and processing

Journal Title: Trends in Food Science & Technology

CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.tifs.2018.09.027

Content Type: article

Copyright: © 2018 The Authors. Published by Elsevier Ltd.