Developing new types of wheat with good processing quality at low grain protein content.

Pellny, Till, Wood, A., Shi, Zhiqiang, Hussain, Abrar, Riche, Andrew, Baker, C., Griffiths, S., Penson, S., Mosleth, E., Hawkesford, MalcolmORCID logo and +1 more...Shewry, Peter (2018) Developing new types of wheat with good processing quality at low grain protein content. In: UNSPECIFIED.
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Item Type Conference or Workshop Item (UNSPECIFIED)
Open Access Bronze
Project DFW - Designing Future Wheat - Work package 2 (WP2) - Added value and resilience, DFW - Designing Future Wheat - Work package 1 (WP1) - Increased efficiency and sustainability
Date Deposited 05 Dec 2025 10:32
Last Modified 19 Dec 2025 14:55

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