Improving wheat protein quality for breadmaking: the role of biotechnology

Shewry, Peter and Jones, Huw (2012) Improving wheat protein quality for breadmaking: the role of biotechnology. In: Breadmaking: improving quality, 2nd ed. UNSPECIFIED, pp. 237-258.

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Item Type	Book Section
Project	Centre for Crop Genetic Improvement (CGI), Cereal seed composition and end use quality, Wheat biotechnology and gene validation platform
Date Deposited	05 Dec 2025 09:46
Last Modified	19 Dec 2025 14:33

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Shewry, Peter
Jones, Huw

Biotechnology and Biological Sciences Research Council

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