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Wheat bran-associated subaleurone and endosperm proteins and their impact on bran-rich bread-making

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Keywords
LIQUID-CHROMATOGRAPHY, GLUTEN, FLOUR, POLYSACCHARIDES, PERFORMANCE, PRODUCTS, CELLS, DOUGH, HEAT, SIZE, Wheat bran, Subaleurone, Gluten, Bread-making

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Citation

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MLA
Jacobs, Pieter J., et al. “Wheat Bran-Associated Subaleurone and Endosperm Proteins and Their Impact on Bran-Rich Bread-Making.” JOURNAL OF CEREAL SCIENCE, vol. 81, 2018, pp. 99–107.
APA
Jacobs, P. J., Hemdane, S., Claes, S., Mulders, L., Langenaeken, N. A., Dewettinck, K., & Courtin, C. M. (2018). Wheat bran-associated subaleurone and endosperm proteins and their impact on bran-rich bread-making. JOURNAL OF CEREAL SCIENCE, 81, 99–107.
Chicago author-date
Jacobs, Pieter J., Sami Hemdane, Sofie Claes, Laura Mulders, Niels A. Langenaeken, Koen Dewettinck, and Christophe M. Courtin. 2018. “Wheat Bran-Associated Subaleurone and Endosperm Proteins and Their Impact on Bran-Rich Bread-Making.” JOURNAL OF CEREAL SCIENCE 81: 99–107.
Chicago author-date (all authors)
Jacobs, Pieter J., Sami Hemdane, Sofie Claes, Laura Mulders, Niels A. Langenaeken, Koen Dewettinck, and Christophe M. Courtin. 2018. “Wheat Bran-Associated Subaleurone and Endosperm Proteins and Their Impact on Bran-Rich Bread-Making.” JOURNAL OF CEREAL SCIENCE 81: 99–107.
Vancouver
1.
Jacobs PJ, Hemdane S, Claes S, Mulders L, Langenaeken NA, Dewettinck K, et al. Wheat bran-associated subaleurone and endosperm proteins and their impact on bran-rich bread-making. JOURNAL OF CEREAL SCIENCE. 2018;81:99–107.
IEEE
[1]
P. J. Jacobs et al., “Wheat bran-associated subaleurone and endosperm proteins and their impact on bran-rich bread-making,” JOURNAL OF CEREAL SCIENCE, vol. 81, pp. 99–107, 2018.
@article{8664024,
  author       = {Jacobs, Pieter J. and Hemdane, Sami and Claes, Sofie and Mulders, Laura and Langenaeken, Niels A. and Dewettinck, Koen and Courtin, Christophe M.},
  issn         = {0733-5210},
  journal      = {JOURNAL OF CEREAL SCIENCE},
  keywords     = {LIQUID-CHROMATOGRAPHY,GLUTEN,FLOUR,POLYSACCHARIDES,PERFORMANCE,PRODUCTS,CELLS,DOUGH,HEAT,SIZE,Wheat bran,Subaleurone,Gluten,Bread-making},
  language     = {eng},
  pages        = {99--107},
  title        = {Wheat bran-associated subaleurone and endosperm proteins and their impact on bran-rich bread-making},
  url          = {http://dx.doi.org/10.1016/j.jcs.2018.03.009},
  volume       = {81},
  year         = {2018},
}

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