Variation in the breadmaking quality and rheological properties of wheat in relation to sulphur nutrition under field conditions

Zhao, Fangjie, Salmon, S. E., Withers, P. J. A., Monaghan, J. M., Evans, E. J., Shewry, Peter and McGrath, SteveORCID logo (1999) Variation in the breadmaking quality and rheological properties of wheat in relation to sulphur nutrition under field conditions. Journal of Cereal Science, 30. pp. 19-31. 10.1006/jcrs.1998.0244
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Project 317, 441, 415, Project: 031667, Project: 034218
Date Deposited 05 Dec 2025 09:28
Last Modified 19 Dec 2025 14:22

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