Improving wheat protein quality for breadmaking: the role of biotechnology

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Enw	Food Science, Technology and Nutrition

Cysylltiad parhaol

@inbook{296a32b934ca4a25af77ed165d073354,

title = "Improving wheat protein quality for breadmaking: the role of biotechnology",

author = "Shewry, {P. R.} and Jones, {H. D.}",

year = "2012",

language = "English",

isbn = "978-0-85709-060-7",

series = "Food Science, Technology and Nutrition",

publisher = "Elsevier",

pages = "237--258",

editor = "Cauvain, {Stanley P.}",

booktitle = "Breadmaking",

address = "Netherlands",

edition = "2nd",

}