Improving the nutritional quality of cereals by conventional and novel approaches

B - Book chapters etc edited externally

Shewry, P. R. 2008. Improving the nutritional quality of cereals by conventional and novel approaches. in: Hamaker, B. R. (ed.) Technology of functional cereal products Woodhead Publishing, Cambridge. pp. 159-183

AuthorsShewry, P. R.
EditorsHamaker, B. R.
Page range159-183
Year of Publication2008
Book titleTechnology of functional cereal products
PublisherWoodhead Publishing, Cambridge
Funder project or codeCentre for Crop Genetic Improvement (CGI)
Structural and protein engineering studies of novel cereal and oilseed proteins with functional properties or biological activity
Cereal seed composition and end use quality

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