Improving wheat quality: the role of biotechnology

B - Book chapters etc edited externally

Shewry, P. R. 2003. Improving wheat quality: the role of biotechnology. in: Cauvain, S. P. (ed.) Bread making: improving quality Woodhead Publishing, Cambridge. pp. 168-186

AuthorsShewry, P. R.
EditorsCauvain, S. P.
Page range168-186
Year of Publication2003
Book titleBread making: improving quality
PublisherWoodhead Publishing, Cambridge
Funder project or code415
Wheat gluten proteins: their characterisation and role in determining the functional properties and end use quality of wheat

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