Improving the nutritional quality and functional properties of seed proteins by genetic engineering

B - Book chapters etc edited externally

Shewry, P. R. 2002. Improving the nutritional quality and functional properties of seed proteins by genetic engineering. in: Oksman-Caldentey, K-M. and Barz, W. H. (ed.) Plant biotechnology and transgenic plants Marcel Dekker Inc, New York. pp. 283-304

AuthorsShewry, P. R.
EditorsOksman-Caldentey, K-M. and Barz, W. H.
Page range283-304
Year of Publication2002
Book titlePlant biotechnology and transgenic plants
PublisherMarcel Dekker Inc, New York
Funder project or code415
501
Structural and protein engineering studies of novel cereal and oilseed proteins with functional properties or biological activity
Project: 3798
Open accessPublished as non-open access

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