Improving wheat protein quality for breadmaking: the role of biotechnology

B - Book chapters etc edited externally

Shewry, P. R. and Jones, H. D. 2012. Improving wheat protein quality for breadmaking: the role of biotechnology. in: Cauvain, S. P. (ed.) Breadmaking: improving quality, 2nd ed Woodhead Publishing, Oxford. pp. 237-258

AuthorsShewry, P. R. and Jones, H. D.
EditorsCauvain, S. P.
Page range237-258
Year of Publication2012
Book titleBreadmaking: improving quality, 2nd ed
PublisherWoodhead Publishing, Oxford
ISBN9780857090607
FunderBiotechnology and Biological Sciences Research Council
Funder project or codeCentre for Crop Genetic Improvement (CGI)
Cereal seed composition and end use quality
Wheat biotechnology and gene validation platform
Output statusPublished

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