Improving the nutritional quality of cereals by conventional and novel approaches
Shewry, Peter
(2008)
Improving the nutritional quality of cereals by conventional and novel approaches.
In:
Technology of functional cereal products.
UNSPECIFIED, pp. 159-183.
| Item Type | Book Section |
|---|---|
| Project | Centre for Crop Genetic Improvement (CGI), Structural and protein engineering studies of novel cereal and oilseed proteins with functional properties or biological activity, Cereal seed composition and end use quality |
| Date Deposited | 05 Dec 2025 09:39 |
| Last Modified | 19 Dec 2025 14:29 |