Gradients in compositions in the starchy endosperm of wheat have implications for milling and processing
データとリソース
-
Open Access PDFPDF
Trends in Food Science & Technology
-
Publisher TDM LinkAPI
Trends in Food Science & Technology
-
Publisher TDM LinkAPI
Trends in Food Science & Technology
追加情報
| フィールド | 値 |
|---|---|
| ソース | |
| バージョン | |
| Authors |
|
| メンテナー | |
| メンテナーのemail | |
| Article Host Type | publisher |
| Article Is Open Access | true |
| Article License Type | cc-by |
| Article Version Type | publishedVersion |
| Citation Report | https://scite.ai/reports/10.1016/j.tifs.2018.09.027 |
| DFW Organisation | RRes |
| DFW Work Package | 2 |
| DOI | 10.1016/j.tifs.2018.09.027 |
| Date Last Updated | 2019-06-04T14:07:42.587878 |
| Evidence | open (via page says license) |
| Journal Is Open Access | false |
| Open Access Status | hybrid |
| PDF URL | |
| Publisher URL | https://doi.org/10.1016/j.tifs.2018.09.027 |