Improving wheat protein quality for breadmaking: the role of biotechnology

Shewry, Peter and Jones, Huw (2012) Improving wheat protein quality for breadmaking: the role of biotechnology. In: Breadmaking: improving quality, 2nd ed. UNSPECIFIED, pp. 237-258.

Copy

Item Type	Book Section
Project	Centre for Crop Genetic Improvement (CGI), Cereal seed composition and end use quality, Wheat biotechnology and gene validation platform
Date Deposited	05 Dec 2025 09:46
Last Modified	19 Dec 2025 14:33

Explore Further

Shewry, Peter
Jones, Huw

Biotechnology and Biological Sciences Research Council

Full text not available from this repository.

EndNote

BibTeX

Reference Manager

Refer

Atom

Dublin Core

OpenURL ContextObject

MODS

RIOXX2 XML

ASCII Citation

HTML Citation

METS

MPEG-21 DIDL

OpenURL ContextObject in Span

Data Cite XML

Export

Downloads