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

Research output: Chapter in Book/Report/Conference proceeding › Chapter

8 Citations (Scopus)

Abstract

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).

Original language	English
Title of host publication	Handbook of Plant and Crop Physiology, Third Edition
Publisher	Taylor and Francis
Pages	301-311
Number of pages	11
ISBN (Electronic)	9781466553293
ISBN (Print)	9781466553286
DOIs	https://doi.org/10.1201/b16675-19
Publication status	Published - Jan 1 2014
Externally published	Yes

ASJC Scopus subject areas

General Agricultural and Biological Sciences
General Engineering

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Physiology of Grain Development in Cereals

Abstract

ASJC Scopus subject areas

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