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Exploiting genetic variation to increase the dietary fibre content of wheat grain and flour
Exploiting genetic variation to increase the dietary fibre content of wheat grain and flour
2012
Peter R. Shewry
Mehmet Ülker
Alison Lovegrove
J. Freeman
Till K. Pellny
Rowan A. C. Mitchell
Kurt Gebruers
Marianne Rakszegi
Keywords:
Food science
Genetic variation
Fiber
Biology
dietary fibre
wheat grain
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