Genetic and agronomic zinc biofortification modify processing and nutritional quality of common wheat-Reference-Cited by-同舟云学术

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Genetic and agronomic zinc biofortification modify processing and nutritional quality of common wheat

Published:2022-10-17 Issue:1 Volume:100 Page:131-141
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Ahsin Muhammad¹^ORCID,Pasha Imran¹^ORCID,Liaquat Marrium¹²^ORCID,Amir Mamoona³^ORCID

Affiliation:

1. National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan

2. Department of Nutrition and Preventive Medicine, Norwich Medical School University of East Anglia Norwich UK

3. Institute of Food Science and Nutrition Bahauddin Zakariya University Multan Pakistan

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10604

Reference45 articles.

1. Effect of multiple fortification on the bioavailability of minerals in wheat meal bread

2. Zinc status and its requirement by rural adults consuming wheat from control or zinc-treated fields

3. Physicochemical, rheological, and sensory evaluation of selected Pakistani wheat varieties

4. Soil factors associated with zinc deficiency in crops and humans

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