Optimising sulphur inputs for breadmaking quality of wheat

C1 - Edited contributions to conferences/learned societies

Zhao, F-J., McGrath, S. P., Salmon, S. E., Shewry, P. R., Quayle, R., Withers, P. J. A., Evans, E. J. and Monaghan, J. 1997. Optimising sulphur inputs for breadmaking quality of wheat. Optimising Cereal Inputs: its Scientific Basis. Aspects of Applied Biology 50 . pp. 199-205

AuthorsZhao, F-J., McGrath, S. P., Salmon, S. E., Shewry, P. R., Quayle, R., Withers, P. J. A., Evans, E. J. and Monaghan, J.
Year of Publication1997
Funder project or code914
221
442
Page range199-205

Permalink - https://repository.rothamsted.ac.uk/item/87vv7/optimising-sulphur-inputs-for-breadmaking-quality-of-wheat

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