Assessment of nutritional and quality traits in biofortified bread wheat genotypes
| cg.authorship.types | CGIAR and developing country institute | en |
| cg.contributor.crp | Agriculture for Nutrition and Health | |
| cg.contributor.donor | CGIAR Trust Fund | en |
| cg.identifier.doi | https://doi.org/10.1016/j.foodchem.2019.125342 | en |
| cg.identifier.project | IFPRI - HarvestPlus | |
| cg.isijournal | ISI Journal | en |
| cg.issn | 0308-8146 | en |
| cg.issue | January 2020 | en |
| cg.journal | Food Chemistry | en |
| cg.reviewStatus | Peer Review | en |
| cg.volume | 302 | en |
| dc.contributor.author | Kaur, Narinder | en |
| dc.contributor.author | Kaur, Harinderjeet | en |
| dc.contributor.author | Mavi, G. S. | en |
| dc.date.accessioned | 2025-01-29T12:58:05Z | en |
| dc.date.available | 2025-01-29T12:58:05Z | en |
| dc.identifier.uri | https://hdl.handle.net/10568/171372 | |
| dc.title | Assessment of nutritional and quality traits in biofortified bread wheat genotypes | en |
| dcterms.accessRights | Limited Access | |
| dcterms.bibliographicCitation | 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 | en |
| dcterms.extent | 125342 | en |
| dcterms.issued | 2020-01 | |
| dcterms.language | en | |
| dcterms.license | Copyrighted; all rights reserved | |
| dcterms.publisher | Elsevier | en |
| dcterms.subject | biofortification | en |
| dcterms.subject | wheat | en |
| dcterms.subject | nutrition | en |
| dcterms.subject | malnutrition | en |
| dcterms.subject | iron | en |
| dcterms.subject | zinc | en |
| dcterms.subject | fortified foods | en |
| dcterms.type | Journal Article |