Improving the nutritional quality and functional properties of seed proteins by genetic engineering

Shewry, Peter (2002) Improving the nutritional quality and functional properties of seed proteins by genetic engineering. In: Plant biotechnology and transgenic plants. UNSPECIFIED, pp. 283-304.

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Item Type	Book Section
Open Access	Not Open Access
Project	415, 501, Structural and protein engineering studies of novel cereal and oilseed proteins with functional properties or biological activity, Project: 3798
Date Deposited	05 Dec 2025 09:32
Last Modified	19 Dec 2025 14:25

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Shewry, Peter

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