Ramping Up Nutritional Levels of Oat Varieties
Thursday, September 15, 2016 - 13:22
in Physics & Chemistry
Scientists and consumers recognize the cholesterol-lowering power of oats, but what few know is that most of the oats American milling companies use comes from Canada. To increase oats production in the Midwest, researchers are developing methods to speed up selection of breeding material to improve the nutritional and milling qualities of new oat varieties--that includes developing ways to increase beta-glucan.