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Progress and Challenges in Improving Nutritional Quality in Wheat
[chapter]
2017
Wheat Improvement, Management and Utilization
Wheat (Triticum aestivum L.) houses a wide range of nutritional components such as iron (Fe), zinc (Zn), vitamins and phenolic acids, which are important for plant metabolism and human health. The bioavailability of these nutritional components is low due to their interaction with other components and low quantity in the endosperm. Biofortiication is a more sustainable approach that could improve the bioavailability of essential nutritional components. Substantial progress has been made to
doi:10.5772/67230
fatcat:4mvjsucwcjhpxgu4jerecal4im