Journal article

Elevated carbon dioxide changes grain protein concentration and composition and compromises baking quality. A FACE study

JF Panozzo, CK Walker, DL Partington, NC Neumann, M Tausz, S Seneweera, GJ Fitzgerald

Journal of Cereal Science | ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD | Published : 2014


Funding Acknowledgements

The Australian Grains Free Air CO<INF>2</INF> Enrichment (AGFACE) program is jointly run and funded by the Victorian Department of Environment and Primary Industries (DEPI) and the University of Melbourne with support from Grains Research and Development Corporation (GRDC), and the Australian Commonwealth Department of Agriculture. The technical support of Grains Chemistry Laboratory, Russel Argall and his team for field management, the AGFACE technical group, Dr. Mahabubur Mollah (AGFACE engineer) and the Grains and Forage Chemistry Laboratory are gratefully acknowledged.