date:Aug 31, 2012
ists, nutritionists and food manufacturers around the world,said Burton.
Two research projects both led by Burton will be in collaboration with researchers from the Italian universities ofBariandMolise. The first project, in conjunction with the University of Bari, will investigate how the growth of durum wheat affects the levels of starch and dietary fibre within it, and how the fibre levels in pasta can be improved.
The second project, working with the University of Molise, will investigat