Comparative compositions of metabolites and dietary fibre components in doughs and breads produced from bread wheat, emmer and spelt and using yeast and sourdough processes. Article

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13TSB_N4L2CRD: High fibre wheat for healthier white bread Completed Project
DFW - Designing Future Wheat - Work package 2 (WP2) - Added value and resilience Completed Project
Delivering high dietary fibre via improved wheat cultivars and products Completed Project