Wheat. Peter R. Shewry

https://doi.org/10.1002/jsfa.2740400108.

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      111 Rustgi, S., Shewry, P., Brouns, F. et al. (2019). Wheat seed proteins: factors influencing their content, composition, and technological properties, and strategies to reduce adverse reactions. Comprehensive Reviews in Food Science and Food Safety 18 (6): 1751–1769. https://doi.org/10.1111/1541‐4337.12493.

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      116 Shewry, P.R., Wan, Y., Hawkesford, M.J. et al. (2019). Spatial distribution of functional components in the starchy endosperm of wheat grains. Journal of Cereal Science 91: 102869. https://doi.org/10.1016/j.jcs.2019.102869.

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      129 Urruty, N., Tailliez‐Lefebvre, D., and Huyghe, C. (2016). Stability, robustness, vulnerability and resilience of agricultural systems. A review. Agronomy for Sustainable Development 36 (1): 15. https://doi.org/10.1007/s13593‐015‐0347‐5.

      130 USFDA