What determines the biscuitmaking quality of winter wheat - the wheat protein composition or the glutathione concentration?

C1 - Edited contributions to conferences/learned societies

Belshaw, M., Kettlewell, P. S., Hocking, T. J., Bollecker, S., Schofield, J. D., Wright, R., Fido, R. J., Shewry, P. R., Scriven, F. and Wallington, D. J. 2001. What determines the biscuitmaking quality of winter wheat - the wheat protein composition or the glutathione concentration? Wheat Quality. Aspects of Applied Biology 64 . pp. 139-140

AuthorsBelshaw, M., Kettlewell, P. S., Hocking, T. J., Bollecker, S., Schofield, J. D., Wright, R., Fido, R. J., Shewry, P. R., Scriven, F. and Wallington, D. J.
Year of Publication2001
Funder project or code415
501
Page range139-140

Permalink - https://repository.rothamsted.ac.uk/item/88995/what-determines-the-biscuitmaking-quality-of-winter-wheat-the-wheat-protein-composition-or-the-glutathione-concentration

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