Variation in the breadmaking quality and rheological properties of wheat in relation to sulphur nutrition under field conditions

A - Papers appearing in refereed journals

Zhao, F-J., Salmon, S. E., Withers, P. J. A., Monaghan, J. M., Evans, E. J., Shewry, P. R. and McGrath, S. P. 1999. Variation in the breadmaking quality and rheological properties of wheat in relation to sulphur nutrition under field conditions. Journal of Cereal Science. 30, pp. 19-31. https://doi.org/10.1006/jcrs.1998.0244

AuthorsZhao, F-J., Salmon, S. E., Withers, P. J. A., Monaghan, J. M., Evans, E. J., Shewry, P. R. and McGrath, S. P.
Year of Publication1999
JournalJournal of Cereal Science
Journal citation30, pp. 19-31
Digital Object Identifier (DOI)https://doi.org/10.1006/jcrs.1998.0244
Open accessPublished as non-open access
Funder project or code317
441
415
Project: 031667
Project: 034218
Publisher's version
ISSN0733-5210
PublisherAcademic Press Ltd- Elsevier Science Ltd