Article

Effect of barley chromosomes on the β-glucan content of wheat

2020-03-01

Abstract excerpt

In wheat, β-glucan (BG) content represents an important component of dietary fibre with important health benefit. Among cereals, barley, oats and rye have the highest BG content in the grain (from 3 to 10%), while bread and durum wheat contain percentages lower than 1%. Screening genetic resources for improving wheat BG can contribute to human health. In this study, a complete series of wheat–barley addition lines...

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Literature Corpus work: a1ca5a17-ca24-51f1-aed8-189669379c2d
DOI: 10.1007/s10722-019-00829-y

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