Assessment of nutritional and quality traits in biofortified bread wheat genotypes

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Date Issued

2020-01

Date Online

Language

en
Type
Journal Article

Review Status

Peer Review

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Limited Access Limited Access

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Copyrighted; all rights reserved
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Citation

Kaur, Narinder; Kaur, Harinderjeet; and Mavi, G. S. 2020. Assessment of nutritional and quality traits in biofortified bread wheat genotypes. Food Chemistry 302(January 2020): 125342. https://doi.org/10.1016/j.foodchem.2019.125342

Permanent link to cite or share this item

https://hdl.handle.net/10568/171372

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DOI

https://doi.org/10.1016/j.foodchem.2019.125342

Abstract/Description

AGROVOC Keywords
biofortification; wheat; nutrition; malnutrition; iron; zinc; fortified foods
Investors/sponsors
CGIAR Trust Fund

Collections

CRP A4NH outputs