Improving the content and composition of dietary fibre in wheat

Shewry, Peter (2013) Improving the content and composition of dietary fibre in wheat. In: Fibre-rich and wholegrain foods: improving quality. UNSPECIFIED, pp. 153-169.

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Item Type	Book Section
Open Access	Not Open Access
Project	Designing Seeds for Nutrition and Health (DS), Design Cereal Seeds [Shewry/Mitchell], Designing cereal seeds for nutrition and health
Date Deposited	05 Dec 2025 09:47
Last Modified	19 Dec 2025 14:34

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Shewry, Peter

Biotechnology and Biological Sciences Research Council

10.1533/9780857095787.2.153 (DOI)

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