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Improving wheat protein quality for breadmaking: the role of biotechnology

First Author: Shewry P

Attributed to: Cereal seed composition and end use quality funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1533/9780857095695.1.237

Publication URI: http://dx.doi.org/10.1533/9780857095695.1.237

Type: Book Chapter

Book Title: Breadmaking (2012)

Page Reference: 237-258