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

Conference paper

Lovegrove, A., Plummer, A., Wood, A., Passmore, D., Kosik, O., Reynolds, S., Freeman, J., Pellny, T. K., Mitchell, R. A. C., Ulker, M., Rakszegi, M., Bedo, Z, Perretant, M. R., Charmete, G, Wingen, L., Leverington, M., Mondal, S., Singh, R., Guzman, C., Griffiths, S. and Shewry, P. R. 2018. Exploiting natural and induced variation to improve the content and composition of dietary fibre in wheat grain. 13th International Gluten Workshop. CIMMYT, Mexico 14 Mar 2018 https://doi.org/l

AuthorsLovegrove, A., Plummer, A., Wood, A., Passmore, D., Kosik, O., Reynolds, S., Freeman, J., Pellny, T. K., Mitchell, R. A. C., Ulker, M., Rakszegi, M., Bedo, Z, Perretant, M. R., Charmete, G, Wingen, L., Leverington, M., Mondal, S., Singh, R., Guzman, C., Griffiths, S. and Shewry, P. R.
TypeConference paper
Year of Publication2018
Conference title13th International Gluten Worskhop
Conference locationMexico City
Event date14 Mar 2018
Digital Object Identifier (DOI)https://doi.org/l
PubMed Central IDPlummer, A.
Open accessPublished as bronze (free) open access
Journal citation(Wood, A.), p. Passmore, D.
ISBN978-84-9927-493-5
Funder project or codeDFW - Designing Future Wheat - Work package 2 (WP2) - Added value and resilience
FunderBiotechnology and Biological Sciences Research Council
Publisher's version

Permalink - https://repository.rothamsted.ac.uk/item/98838/exploiting-natural-and-induced-variation-to-improve-the-content-and-composition-of-dietary-fibre-in-wheat-grain

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