Wheat bran-associated subaleurone and endosperm proteins and their impact on bran-rich bread-making
- Author
- Pieter J. Jacobs, Sami Hemdane, Sofie Claes, Laura Mulders, Niels A. Langenaeken, Koen Dewettinck (UGent) and Christophe M. Courtin
- Organization
- Keywords
- LIQUID-CHROMATOGRAPHY, GLUTEN, FLOUR, POLYSACCHARIDES, PERFORMANCE, PRODUCTS, CELLS, DOUGH, HEAT, SIZE, Wheat bran, Subaleurone, Gluten, Bread-making
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-8664024
- 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, doi:10.1016/j.jcs.2018.03.009.
- 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. https://doi.org/10.1016/j.jcs.2018.03.009
- 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. https://doi.org/10.1016/j.jcs.2018.03.009.
- 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. doi:10.1016/j.jcs.2018.03.009.
- 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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