Gliadin and glutenin genomes and their effects on the technological aspect of wheat-based products.
- DOI
- 10.1016/j.crfs.2023.100622
- Published
- 2023
- Container
- Current research in food science
- Publisher
- Not recorded
- Open access
- yes
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limited evidence Score 45/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.1016/j.crfs.2023.100622,
title = {Gliadin and glutenin genomes and their effects on the technological aspect of wheat-based products.},
author = {Pourmohammadi K and Abedi E and Hashemi SMB},
year = {2023},
journal = {Current research in food science},
doi = {10.1016/j.crfs.2023.100622},
url = {https://doi.org/10.1016/j.crfs.2023.100622}
}RIS
TY - JOUR TI - Gliadin and glutenin genomes and their effects on the technological aspect of wheat-based products. AU - Pourmohammadi K AU - Abedi E AU - Hashemi SMB PY - 2023 JO - Current research in food science DO - 10.1016/j.crfs.2023.100622 UR - https://doi.org/10.1016/j.crfs.2023.100622 ER -
APA
K, P., E, A., & SMB, H. (2023). Gliadin and glutenin genomes and their effects on the technological aspect of wheat-based products.. Current research in food science. https://doi.org/10.1016/j.crfs.2023.100622
Source records
- pubmed · retrieved 2026-09-26T19:43:49.758Z