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Book Chapter

Biotechnology for Nutritional and Associated Processing Quality Improvement in Potato

  • Dutt S
  • Manjul A
  • Chauhan M
  • et al.
DOI: 10.1007/978-3-319-95354-0_15
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Abstract

Plant products comprise majority of human food intake globally. Therefore, it is expected that better nutritional availability for human beings can be achieved by nutritional improvement of food crops. Having achieved the food sufficiency in almost all parts of the...

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APA

Dutt, S., Manjul, A. S., Chauhan, M., Changan, S. S., Raigond, P., Singh, B., & Chakrabarti, S. K. (2019). Biotechnology for Nutritional and Associated Processing Quality Improvement in Potato (pp. 429–483). https://doi.org/10.1007/978-3-319-95354-0_15

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