{\rtf\ansi\deff0 {\fonttbl{\f0 Times New Roman;}} {\colortbl;\red0\green0\blue0;} {\info } \paperw11907 \paperh16443 \deftab1298 \margl1701 \margr1701 \margt567 \margb1134 \pgnstart1\ftnnar \aftnnrlc \ftnstart1 \aftnstart1 \pard \ql {\fs24 Charmet G., Ravel C., Salse J., Bedo Z., Guillon F., Saulnier L. \b Wheat arabinoxylans: exploiting genetic variation in amount and composition to develop enhanced varieties.\b0 In : Molina-Cano J.L. (ed.), Christou P. (ed.), Graner A. (ed.), Hammer K. (ed.), Jouve N. (ed.), Keller B. (ed.), Lasa J.M. (ed.), Powell W. (ed.), Royo C. (ed.), Shewry P. (ed.), Stanca A.M. (ed.). \i Cereal science and technology for feeding ten billion people: genomics era and beyond\i0 . Zaragoza : CIHEAM / IRTA, 2008. p. 331-333. (Options M\uc0{\u233}diterran\uc0{\u233}ennes : S\uc0{\u233}rie A. S\uc0{\u233}minaires M\uc0{\u233}diterran\uc0{\u233}ens; n. 81). Meeting of the Eucarpia Cereal Section, 2006/11/13-17, Lleida (Spain). http://om.ciheam.org/om/pdf/a81/00800870.pdf} }