Developing allergen-free foods by genetic manipulation

B - Book chapters etc edited externally

Shewry, P. R. and Jones, H. D. 2007. Developing allergen-free foods by genetic manipulation. in: Mills, C., Hoffmann-Sommergruber, K. and Wichers, H. (ed.) Managing allergens in food Woodhead Publishing, Cambridge. pp. 147-158

AuthorsShewry, P. R. and Jones, H. D.
EditorsMills, C., Hoffmann-Sommergruber, K. and Wichers, H.
Page range147-158
Year of Publication2007
Book titleManaging allergens in food
PublisherWoodhead Publishing, Cambridge
Funder project or code501
Structural and protein engineering studies of novel cereal and oilseed proteins with functional properties or biological activity
Wheat gluten proteins: their characterisation and role in determining the functional properties and end use quality of wheat
Development and application of cereal transformation technologies

Permalink - https://repository.rothamsted.ac.uk/item/89v53/developing-allergen-free-foods-by-genetic-manipulation

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