Improving wheat protein quality for breadmaking: The role of biotechnology

Shewry, Peter and Jones, Huw (2020) Improving wheat protein quality for breadmaking: The role of biotechnology. In: Breadmaking Improving Quality 3rd Edition. 3rd ed. Elsevier, UK, pp. 261-288.

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Item Type	Book Section
Project	DFW - Designing Future Wheat - Work package 2 (WP2) - Added value and resilience
Date Deposited	05 Dec 2025 10:26
Last Modified	19 Dec 2025 14:53

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Shewry, Peter
Jones, Huw

Biotechnology and Biological Sciences Research Council

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