Article

Use of wheat genetic resources to develop biofortified wheat with enhanced grain zinc and iron concentrations and desirable processing quality

2014-11-01

Abstract excerpt

As a major cereal crop worldwide, wheat contributes on average one-fifth of the calories in the human diet and is the main source of protein and nutrients for much of the world's population. Wheat varieties with improved nutritional quality, high grain yield and desirable processing quality attributes in adapted genetic backgrounds can help alleviate nutrient deficiencies among resource poor people. This paper rep...

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Literature Corpus work: 83fbe658-7e74-5ee7-96dc-31ab0af73d40
DOI: 10.1016/j.jcs.2014.07.006

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