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Scientists at Aberystwyth University are exploring how peas, beans and oats added to wheat flour can boost white bread's nutritional value.

United kingdomCatherine howarthAmanda lloydChris holisterAberystwyth universityHead of product development at shipton millDepartment of life sciences at aberystwyth universityScientists at aberystwyth universityRural sciencesShipton millInnovate united kingdomBetter food for allProduct developmentLife sciencesStella peaceExecutive director