Physiology of Grain Development in Cereals

Muhammad Farooq, Abdul Wahid, Kadambot H.M. Siddique

Research output: Chapter in Book/Report/Conference proceedingChapter

8 Citations (Scopus)


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 languageEnglish
Title of host publicationHandbook of Plant and Crop Physiology, Third Edition
PublisherTaylor and Francis
Number of pages11
ISBN (Electronic)9781466553293
ISBN (Print)9781466553286
Publication statusPublished - Jan 1 2014
Externally publishedYes

ASJC Scopus subject areas

  • Agricultural and Biological Sciences(all)
  • Engineering(all)

Cite this