Developing new types of wheat with enhanced health benefits

Trends in Food Science and Technology

Volumn 25, Issue 2, 2012, Pages 70-77

  Shewry, Peter R ^a   Charmet, Gilles ^b   Branlard, Gerard ^b   Lafiandra, Domenico ^c   Gergely, Szilveszter ^d   Salgó, András ^d   Saulnier, Luc ^e   Bedo, Zoltan ^f   Mills, E N Clare ^g   Ward, Jane L ^a  

^a ROTHAMSTED RESEARCH   (United Kingdom)

^b Diversity and Ecophysiology of Cereals   (France)

^c UNIVERSITY OF TUSCIA   (Italy)

^d BUDAPEST UNIVERSITY OF TECHNOLOGY AND ECONOMICS   (Hungary)

^e INRA   (France)

^f AGRICULTURAL INSTITUTE   (Hungary)

^g NORWICH RESEARCH PARK   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

ARABINOXYLANS; BIOACTIVE COMPONENTS; BREAD WHEAT; DIETARY FIBRE; HEALTH BENEFITS; MINERAL COMPONENT; MOLECULAR MARKER; PLANT BREEDERS; PLANT BREEDING;

AGRICULTURE; FOOD PRODUCTS;

HEALTH;

TRITICUM AESTIVUM;

EID: 84861694045     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2012.01.003     Document Type: Article

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