Improving wheat protein quality for breadmaking: The role of biotechnology

Shewry, Peter and Jones, Huw (2020) Improving wheat protein quality for breadmaking: The role of biotechnology. In: Breadmaking Improving Quality 3rd Edition. 3rd ed. Elsevier, UK, pp. 261-288.

Copy

Item Type	Book Section
Project	DFW - Designing Future Wheat - Work package 2 (WP2) - Added value and resilience
Date Deposited	05 Dec 2025 10:26
Last Modified	19 Dec 2025 14:53

Explore Further

Shewry, Peter
Jones, Huw

Biotechnology and Biological Sciences Research Council

visibility_off

picture_as_pdf

picture_as_pdf: Shewry & Jones Breadmaking 2020.pdf
subject: Published Version
lock: Restricted to Repository staff only

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