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
Authors | Shewry, P. R. and Jones, H. D. |
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Editors | Cauvain, S. P. |
Page range | 237-258 |
Year of Publication | 2012 |
Book title | Breadmaking: improving quality, 2nd ed |
Publisher | Woodhead Publishing, Oxford |
ISBN | 9780857090607 |
Funder | Biotechnology and Biological Sciences Research Council |
Funder project or code | Centre for Crop Genetic Improvement (CGI) |
Cereal seed composition and end use quality | |
Wheat biotechnology and gene validation platform | |
Output status | Published |
Permalink - https://repository.rothamsted.ac.uk/item/8qqw6/improving-wheat-protein-quality-for-breadmaking-the-role-of-biotechnology