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.
Keywords
Page range237-258
Year of Publication2012
Book titleBreadmaking: improving quality, 2nd ed
PublisherWoodhead Publishing, Oxford
ISBN9780857090607
Funder project or codeCGI

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