Developing new types of wheat with good processing quality at low grain protein content.

Conference paper

Pellny, T. K., Wood, A., Shi, Z., Hussain, A., Riche, A. B., Baker, C., Griffiths, S., Penson, S., Mosleth, E., Hawkesford, M. J. and Shewry, P. R. 2018. Developing new types of wheat with good processing quality at low grain protein content. 13th International Gluten Workshop. CIMMYT, Mexico 14 Mar 2018

AuthorsPellny, T. K., Wood, A., Shi, Z., Hussain, A., Riche, A. B., Baker, C., Griffiths, S., Penson, S., Mosleth, E., Hawkesford, M. J. and Shewry, P. R.
TypeConference paper
Year of Publication2018
Conference title13th International Gluten Workshop
Conference locationMexico City
Event date14 Mar 2018
Open accessPublished as bronze (free) open access
ISBN978-84-9927-493-5
Funder project or codeDFW - Designing Future Wheat - Work package 2 (WP2) - Added value and resilience
DFW - Designing Future Wheat - Work package 1 (WP1) - Increased efficiency and sustainability
FunderBiotechnology and Biological Sciences Research Council
Publisher's version
Output statusOther

Permalink - https://repository.rothamsted.ac.uk/item/9883q/developing-new-types-of-wheat-with-good-processing-quality-at-low-grain-protein-content

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