Variation in the Breadmaking Quality and Rheological Properties of Wheat in Relation to Sulphur Nutrition under Field Conditions

Author: Zhao F.J.   Salmon S.E.   Withers P.J.A.   Monaghan J.M.   Evans E.J.   Shewry P.R.   McGrath S.P.  

Publisher: Academic Press

ISSN: 0733-5210

Source: Journal of Cereal Science, Vol.30, Iss.1, 1999-07, pp. : 19-31

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Abstract