Exploiting genetic variation to increase the dietary fibre content of wheat grain and flour

C1 - Edited contributions to conferences/learned societies

Shewry, P. R., Ulker, M., Lovegrove, A., Freeman, J., Pellny, T. K., Mitchell, R. A. C., Gebruers, K. and Rakszegi, M. 2012. Exploiting genetic variation to increase the dietary fibre content of wheat grain and flour. Lang, L. and Bedo, Z. (ed.) Plant Breeding for Future Generations: Proceedings 19th EUCARPIA General Congress, Budapest, 21-24 May 2012 . Agricultural Institute, Martonvasar. pp. 171-175

AuthorsShewry, P. R., Ulker, M., Lovegrove, A., Freeman, J., Pellny, T. K., Mitchell, R. A. C., Gebruers, K. and Rakszegi, M.
Year of Publication2012
PublisherAgricultural Institute, Martonvasar
Funder project or codeCentre for Crop Genetic Improvement (CGI)
Designing cereal seeds for nutrition and health
FunderBiotechnology and Biological Sciences Research Council
Page range171-175
EditorsLang, L. and Bedo, Z.

Permalink - https://repository.rothamsted.ac.uk/item/8qqw8/exploiting-genetic-variation-to-increase-the-dietary-fibre-content-of-wheat-grain-and-flour

24 total views
0 total downloads
4 views this month
0 downloads this month