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Quality Breeding in Field Crops

Overview of attention for book
Cover of 'Quality Breeding in Field Crops'

Table of Contents

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    Book Overview
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    Chapter 1 Genomic Interventions for Biofortification of Food Crops
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    Chapter 2 Marker-Assisted Breeding for Improving the Cooking and Eating Quality of Rice
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    Chapter 3 Improving the Nutritional Value of Potatoes by Conventional Breeding and Genetic Modification
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    Chapter 4 Conventional and Molecular Breeding Approaches for Biofortification of Pearl Millet
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    Chapter 5 Genetic Approaches to Improve Common Bean Nutritional Quality: Current Knowledge and Future Perspectives
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    Chapter 6 Marker-Assisted Breeding for Enrichment of Provitamin A in Maize
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    Chapter 7 Recent Advances in Breeding for Modified Fatty Acid Profile in Soybean Oil
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    Chapter 8 Breeding Dry Beans ( Phaseolus vulqaris L.) with Improved Cooking and Canning Quality Traits
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    Chapter 9 Genomic Approaches for Biofortification of Grain Zinc and Iron in Wheat
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    Chapter 10 Current Breeding Approaches for Developing Rice with Improved Grain and Nutritional Qualities
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    Chapter 11 Quality Protein Maize for Nutritional Security
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    Chapter 12 Genetic Improvement for End-Use Quality in Wheat
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    Chapter 13 Use of Modern Molecular Biology and Biotechnology Tools to Improve the Quality Value of Oilseed Brassicas
Attention for Chapter 12: Genetic Improvement for End-Use Quality in Wheat
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