Zinc and Fe biofortification of staple foods, namely Triticum aestivum L., might overcome nutrient deficiencies in humans. Yet, that might limit the nutritional and technological value of the flour. In this context, the we aim at assessing the potential implications of wheat Zn and Fe biofortification on flour quality parameters, yield and photosynthetic performance under field conditions.
Original languageUnknown
Publication statusPublished - 1 Jan 2014

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