Physiology of Grain Development in Cereals

Muhammad Farooq; Abdul Wahid; Kadambot H.M. Siddique

doi:10.1201/b16675-19

Physiology of Grain Development in Cereals

Muhammad Farooq, Abdul Wahid, Kadambot H.M. Siddique

نتاج البحث: Chapter

8 اقتباسات (Scopus)

ملخص

Cereal grains are one of the major sources of human caloric intake as food and animal feed worldwide. Cereal crops are well adapted at all latitudes (from 60′ N to 50′ S), on variety of soils (from slightly acid to alkaline) in both arid and well-watered regions (Chopra and Prakash 2002) throughout the world with total annual grain yields exceeding 2300 million tons (FAO 2012).

اللغة الأصلية	English
عنوان منشور المضيف	Handbook of Plant and Crop Physiology, Third Edition
ناشر	Taylor and Francis
الصفحات	301-311
عدد الصفحات	11
رقم المعيار الدولي للكتب (الإلكتروني)	9781466553293
رقم المعيار الدولي للكتب (المطبوع)	9781466553286
المعرِّفات الرقمية للأشياء	https://doi.org/10.1201/b16675-19
حالة النشر	Published - يناير 1 2014
منشور خارجيًا	نعم

ASJC Scopus subject areas

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الوصول إلى المستند

10.1201/b16675-19

الملفات والروابط الأخرى

قم بذكر هذا

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