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Comparative compositions of grain of tritordeum, durum wheat and bread wheat grown in multi-environment trials. (2023)

First Author: Shewry PR

Attributed to: DFW - Designing Future Wheat - Work package 2 (WP2) - Added value and resilience funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.foodchem.2023.136312

PubMed Identifier: 37182491

Publication URI: http://europepmc.org/abstract/MED/37182491

Type: Journal Article/Review

Volume: 423

Parent Publication: Food chemistry

ISSN: 0308-8146