Biofortifying Legumes with Iodine

Author:

Aslam Muhammad,Khan Haroon Zaman,Ahmad Ramala Masood,Aslam Ayesha,Mallhi Ahsan Raza

Publisher

Springer International Publishing

Reference116 articles.

1. Ahmed MA, Anwar H, Abbas N, Qadir M (2016) Sustainable agriculture and environmental sustainability. Appl Ecol Environ Sci 4(3):133–141

2. Akhtar MH, Alam MS, Uddin MM, Rahman MM, Uddin MS (2014) Lentil biofortified with iron and iodine improves iron and iodine status among women in Bangladesh. Br J Nutr 112(6):909–917. https://doi.org/10.1017/S0007114514000917

3. Avila VR, Pereira VS (2016) Water-use efficiency of legume crops: a review. Agron Sustain Dev 36(2):14

4. Bar-Yosef B, McMichael BL, Duncan RR (2006) Salinity and water management for biofortified legumes. In: Verma DPS (ed) Biofortification of food crops. Response Books, New Delhi, pp 137–148

5. Bhagavathula AS, Muthayya S, Prasad GS, Srinivasan K, Kurpad AV (2018) Economic implications of iodine biofortification of lentils in India. Plant Foods Hum Nutr 73(4):479–485

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