Application of biotechnology to improving the nutritional quality of rice
This paper summarizes research to date on improving the nutritional characteristics of rice by using biotechnology, including efforts to produce β-carotene in the rice endosperm, to introduce a heat-stable phytase gene, and to increase iron concentration. The results obtained using biotechnology are...
| Autores principales: | , |
|---|---|
| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
United Nations University
2000
|
| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/158113 |
Ejemplares similares: Application of biotechnology to improving the nutritional quality of rice
- Improving rice to meet food and nutritional needs: biotechnological approaches
- Micronutrient fortification of plants through plant breeding: can it improve nutrition in man at low cost?
- Diet & nutrition profile: Tanzania
- The role of biotechnology for food consumers in developing countries
- Myths and realities of child nutrition
- Genetically modified food crops and their contribution to human nutrition and food quality