Improvement of the nutritional quality of wheat through increased protein content and improved amino acid balance
By: principal investigators: V. A. Johnson, P. J. Mattern, Kiesselbach Crops Research Laboratory, University of Nebraska.
Contributors: Mattern, P. J.; United States. Agency for International Development.; Kiesselbach Crops Research Laboratory.
Publisher: Department of State, Agency for International Development
Published: 1975
Place of publication: Washington
Language: eng
Number of pages: 191
Subjects: Wheat.; Proteins.; Amino acids.
Notes: At head of title: Report of research findings.

Contract No. AID/csd-1208 (January 1, 1973 - March 31, 1974) and Contract No. AID/ta-C-1093 (April 1, 1974 - March 31, 1975)

Includes bibliographical references.