Improving wheat protein quality for breadmaking: the role of biotechnology

Research output: Chapter in Book/Report/Conference proceeding › Chapter

Original language	English
Title of host publication	Breadmaking
Subtitle of host publication	Improving Quality
Editors	Stanley P. Cauvain
Publisher	Elsevier
Pages	237-258
Number of pages	2
Edition	2nd
ISBN (Print)	978-0-85709-060-7, 0857090607
Publication status	Published - 2012

Name	Food Science, Technology and Nutrition

Permanent link

@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",

}