Elevated carbon dioxide changes grain protein concentration and composition and compromises baking quality. A FACE study Journal Articles Refereed uri icon

Overview

Published in

  • Journal of Cereal Science

Time

Date/time value

  • 2014

Identity

Digital Object Identifier (DOI)

  • 10.1016/j.jcs.2014.08.011

Additional Document Info

Parent Title

  • JOURNAL OF CEREAL SCIENCE

Volume

  • 60

Issue

  • 3

Publisher

  • Academic Press