Skip to content
RDL
Network
Ecosystem
Switch app
TR
About
FAQ
Sign in
Get started
Importance of sulfur for the quality of breadmaking wheat and malting barley — Fang-jie Zhao (2003) | RDL Network
Back
Cite
Save
Save for later
Share
Home
Publications
Importance of sulfur for the quality of breadmaking wheat and malting barley
Shared by
Fang-jie Zhao
Nanjing Agricultural University
Importance of sulfur for the quality of breadmaking wheat and malting barley
Article
2003
English
Authors
Fang-jie Zhao
Nanjing Agricultural University
SM
S. P. McGrath
Abstract
1 min read
No abstract is provided for this article.
Discussion
(0)
Sign in
to like and join the discussion.
No comments yet. Be the first to comment.
Related publications
Article
1997
Optimising sulphur inputs for breadmaking quality of wheat
Fang-jie Zhao
,
S. P. McGrath
,
S. E. Salmon
,
P. R. Shewry
,
R. Quayle
,
Paul J. A. Withers
,
Eric J. Evans
,
James Monaghan
Aspects of applied biology
Article
2005
Sulphur on malting barley. Brimstone and treacle
Ron Stobart
,
Fang-jie Zhao
Article
2004
Winter malting barley responds to sulphur applications
Fang-jie Zhao
Article
2001
Effects of sulphur on yield and malting quality of winter and spring barley (HGCA Project Report No. 251)
Fang-jie Zhao
,
S. P. McGrath
,
Noel W. Davies
Article
2004
Factors affecting the concentrations of lead in British wheat and barley grain
Fang-jie Zhao
Environmental Pollution
Discussion(0)
No comments yet. Be the first to comment.