Molecular flexibility in wheat gluten proteins submitted to heating

Jeremy Hargreaves, Yves Popineau, Martine Le Meste, Marcus A. Hemminga

Open source

DOI: 10.1016/0014-5793(95)00825-t
Published: 1995-09-18
Container: FEBS Letters
Publisher: Wiley
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/0014-5793-95-00825-t,
  title = {Molecular flexibility in wheat gluten proteins submitted to heating},
  author = {Jeremy Hargreaves and Yves Popineau and Martine Le Meste and Marcus A. Hemminga},
  year = {1995},
  journal = {FEBS Letters},
  doi = {10.1016/0014-5793(95)00825-t},
  url = {https://doi.org/10.1016/0014-5793(95)00825-t}
}

RIS

TY  - JOUR
TI  - Molecular flexibility in wheat gluten proteins submitted to heating
AU  - Jeremy Hargreaves
AU  - Yves Popineau
AU  - Martine Le Meste
AU  - Marcus A. Hemminga
PY  - 1995
JO  - FEBS Letters
DO  - 10.1016/0014-5793(95)00825-t
UR  - https://doi.org/10.1016/0014-5793(95)00825-t
ER  -

APA

Hargreaves, J., Popineau, Y., Meste, M. L., & Hemminga, M. A. (1995). Molecular flexibility in wheat gluten proteins submitted to heating. FEBS Letters. https://doi.org/10.1016/0014-5793(95)00825-t

Source records

crossref · retrieved 2026-09-26T00:01:08.658Z