Improving the content and composition of dietary fibre in wheat

B - Book chapters etc edited externally

Shewry, P. R. 2013. Improving the content and composition of dietary fibre in wheat. in: Poutanen, K. and Delcour, J. A. (ed.) Fibre-rich and wholegrain foods: improving quality Woodhead Publishing, Oxford. pp. 153-169

AuthorsShewry, P. R.
EditorsPoutanen, K. and Delcour, J. A.
Page range153-169
Year of Publication2013
Book titleFibre-rich and wholegrain foods: improving quality
PublisherWoodhead Publishing, Oxford
ISBN9780857090386
Digital Object Identifier (DOI)doi:10.1533/9780857095787.2.153
FunderBiotechnology and Biological Sciences Research Council
Funder project or codeDesigning Seeds for Nutrition and Health (DS)
Design Cereal Seeds [Shewry/Mitchell]
Designing cereal seeds for nutrition and health
Open accessPublished as non-open access

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