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Improving the nutritional value of oat through increasing the level of water-soluble beta-glucan

Posted on 06.02.2017 | Last Modified 07.05.2019
Lead Researcher (PI): Qiu, Xiao
Institution: University of Saskatchewan
Total WGRF Funding: $165,000
Co-Funders: Agriculture Development Fund
Start Date: 2013
Project Length: 3 Years
Objectives:

To improve the nutritional value of current oat varieties by increasing the level of water-soluble beta-glucan using molecular approaches.