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.

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
Open accessPublished as non-open access
Funder project or code317
441
415