Functional Food Research
Wheat grain proteins: Past, present, and future
In the commemorative Focus Issue on Wheat Grain Quality from the Centenary Volume, Peter Shewry presents an authoritative review of three groups of proteins that significantly impact wheat quality and utilization. The paper identifies priorities for future research, with the aim of developing a more rational approach to improving the quality of wheat grain proteins.
"Informative, comprehensive, and beautifully written."
Andrew Ross, Guest Editor
Oregon State University