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): Xiao Qiu
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.