Barley: Genetics, Biochemistry, Molecular Biology and Biotechnology

This major book reviews our current knowledge of the genetics and molecular biology of barley and how biotechnology can be used to improve crop yields and their quality for feed or in the brewing industry. The book is divided into six main sections covering: phylogeny and wild relatives; basic genetics; molecular analysis of metabolism and development; seed structure and composition; pathogen resistance; genetic engineering and biotechnology.