Elevated carbon dioxide changes grain protein concentration and composition and compromises baking quality. A FACE study
Panozzo, J.F., Walker, C.K., Partington, D.L., Neumann, N.C., Tausz, M., Seneweera, S., Fitzgerald, G.J.Volume:
60
Language:
english
Journal:
Journal of Cereal Science
DOI:
10.1016/j.jcs.2014.08.011
Date:
November, 2014
File:
PDF, 1.59 MB
english, 2014