Genetic and environmental effects on the composition and properties of lipids in wheat flour
Being valued at £3.4 billion per annum and producing 4 billion loaves a year, the UK breadmaking industry is vast. Due to this, much research has focused on improving breadmaking quality. Breadmaking quality is significantly affected by flour lipids which play a crucial role at various stages of bre...
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University of East Anglia
2017
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| Online Access: | https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.743347 |