Exploiting natural and induced variation to improve the content and composition of dietary fibre in wheat grain

Lovegrove, Alison, Plummer, Amy, Wood, A., Passmore, D., Kosik, OndrejORCID logo, Reynolds, Sam, Freeman, JackieORCID logo, Pellny, Till, Mitchell, RowanORCID logo, Ulker, M., +11 more...Rakszegi, M., Bedo, Z, Perretant, M. R., Charmete, G, Wingen, L., Leverington, M., Mondal, S., Singh, R., Guzman, C., Griffiths, S. and Shewry, Peter (2018) Exploiting natural and induced variation to improve the content and composition of dietary fibre in wheat grain. In: UNSPECIFIED.
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Project DFW - Designing Future Wheat - Work package 2 (WP2) - Added value and resilience
Date Deposited 05 Dec 2025 10:32
Last Modified 21 Jan 2026 17:23

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