Improving wheat protein quality for breadmaking: The role of biotechnology

B - Book chapters etc edited externally

Shewry, P. R. and Jones, H. D. 2020. Improving wheat protein quality for breadmaking: The role of biotechnology. in: Breadmaking Improving Quality 3rd Edition UK Elsevier. pp. 261-288

AuthorsShewry, P. R. and Jones, H. D.
Page range261-288
Year of Publication2020
Book titleBreadmaking Improving Quality 3rd Edition
PublisherElsevier
Place of publicationUK
Edition3rd
ISBN978-0-08-102519-2
FunderBiotechnology and Biological Sciences Research Council
Funder project or codeDFW - Designing Future Wheat - Work package 2 (WP2) - Added value and resilience
Output statusPublished
Publication dates
Print25 Nov 2020

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