Improving wheat as a source of dietary fibre for human health

C2 - Non-edited contributions to conferences

Shewry, P. R., Reynolds, S., Pellny, T. K., Freeman, J., Wilkinson, M. D., Kosik, O., Ulker, M., Wingen, L., Orford, S., Griffiths, S., Mitchell, R. A. C. and Lovegrove, A. 2015. Improving wheat as a source of dietary fibre for human health. Cambridge University Press (CUP) Cambridge. doi:10.1017/S0029665115001020

AuthorsShewry, P. R., Reynolds, S., Pellny, T. K., Freeman, J., Wilkinson, M. D., Kosik, O., Ulker, M., Wingen, L., Orford, S., Griffiths, S., Mitchell, R. A. C. and Lovegrove, A.
TypeC2 - Non-edited contributions to conferences
Year of Publication2015
Digital Object Identifier (DOI)doi:10.1017/S0029665115001020
Open accessPublished as non-open access
JournalProceedings of the Nutrition Society
Journal citation74(OCE1), p. E87
PublisherCambridge University Press (CUP) Cambridge
Funder project or codeDesigning Seeds for Nutrition and Health (DS)
ISSN14752719

Permalink - https://repository.rothamsted.ac.uk/item/8v07w/improving-wheat-as-a-source-of-dietary-fibre-for-human-health

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