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).
|Title of host publication||Handbook of Plant and Crop Physiology, Third Edition|
|Publisher||Taylor and Francis|
|Number of pages||11|
|Publication status||Published - Jan 1 2014|
ASJC Scopus subject areas
- Agricultural and Biological Sciences(all)