Advances in understanding the genetics of the nutritional properties of cereals: maize and oat proteins

Description

This chapter reviews advances in understanding the genetics of the nutritional properties of cereals, particularly focusing on maize and oat proteins. It covers the genetics of maize and oat nutritional properties and the progress that has been made in terms of quality and the importance of these grains as macro- and micro-nutrients in humans.

Table of contents

1 Introduction 2 Maize (Zea mays L.) 3 Oats (Avena sativa L.) 4 Conclusion 5 Where to look for future information 6 Acknowledgements 7 References