title: The high molecular weight subunits of wheat glutenin and their role in determining wheat processing properties.
authors.affiliation: IACR-Long Ashton Research Station, Department of Agricultural Sciences, University of Bristol, Long Ashton, Bristol BS41 9AF, UK.
authors.forename: Peter R
authors.initials: PR
authors.lastname: Shewry
authors.forename: Nigel G
authors.initials: NG
authors.lastname: Halford
authors.forename: Arthur S
authors.initials: AS
authors.lastname: Tatham
authors.forename: Yves
authors.initials: Y
authors.lastname: Popineau
authors.forename: Domenico
authors.initials: D
authors.lastname: Lafiandra
authors.forename: Peter S
authors.initials: PS
authors.lastname: Belton
mesh_terms: D000595:Amino Acid Sequence; D000596:Amino Acids / Q000032:analysis; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D005511:Food Handling / Q000379:methods*; D005524:Food Technology; D005525:Food-Processing Industry; D017343:Genes, Plant; D005983:Glutens / Q000031:analogs & derivatives* / Q000737:chemistry* / Q000235:genetics*; D008970:Molecular Weight; D030821:Plants, Genetically Modified; D012212:Rheology; D014908:Triticum / Q000737:chemistry* / Q000235:genetics*; D014783:Viscosity
chemical_list: D000596:Amino Acids; D005983:Glutens; C037302:glutenin