Improving wheat quality: the role of biotechnology

Shewry, Peter (2003) Improving wheat quality: the role of biotechnology. In: Bread making: improving quality. UNSPECIFIED, pp. 168-186.

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Item Type	Book Section
Project	415, 501, Wheat gluten proteins: their characterisation and role in determining the functional properties and end use quality of wheat
Date Deposited	05 Dec 2025 09:34
Last Modified	19 Dec 2025 14:26

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