Wheat and Barley: Molecular Approaches to Crop Improvement

Wheat and barley both are important domesticated crops which belong to the grass family. Barley is a significant source of dietary fiber whereas wheat is a significant source of carbohydrates. Wheat is used to make biscuits, pasta, cookies, bread, noodles, crackers, bulgur and various other products. It is also used to manufacture animal feed and beverages. Barley is primarily utilized to make beer and other alcoholic beverages. It is also widely used as livestock feed. Wheat and barley genetics have undergone a revolutionary change with advancement in genomics. Marker-assisted selection (MAS), marker-assisted backcrossing (MABC) and pyramiding of genetic factors influencing important traits have accelerated the discovery and use of rare allelic variants in traditional breeding schemes. This book provides significant information on the molecular approaches to improvements in wheat and barley. It will also provide interesting topics for research, which interested readers can take up. This book, with its detailed analyses and data, will prove immensely beneficial to professionals and students involved in this area at various levels.