"Wheat Improvement, Management and Utilization" ed. by Ruth Wanyera and James Owuoche

This book covers some of the most recent research areas that touch on enhancement of wheat productivity. This is a valuable reference book on wheat improvement, agronomy, and end-use qualities, particularly for those who work in research organizations and higher academic institutions. Moreover, it provides an invaluable resource for readers interested in a quick review of trending topics in wheat.

It is obvious that wheat is one of the major staple crops grown globally. This crop has widely been researched on considering that, for instance, it is afflicted by various abiotic and biotic stresses that limit its growth and productivity. Today's goal of wheat improvement consistently is to develop varieties that are high yielding with good processing and technological qualities, well adapted and tolerant to prevailing biotic and abiotic stresses.

Contents
Preface
1 Wheat in Kenya: Past and Twenty-First Century Breeding
2 Past, Present and Future Molecular Approaches to Improve Yield in Wheat
3 Association Mapping of Root Traits for Drought Tolerance in Bread Wheat
4 Potential of Wide Crosses to Improve the Resistance to Vomitoxin Accumulation in Wheat Following Infection by Fusarium Head Blight
5 Impact of Growth Habit and Architecture Genes on Adaptation and Performance of Bread Wheat
6 Inoculation with Azospirillum brasilense Improves Nutrition and Increases Wheat Yield in Association with Nitrogen Fertilization
7 The Role of Soil Beneficial Bacteria in Wheat Production: A Review
8 Approaches to Enhance Salt Stress Tolerance in Wheat
9 Winter Wheat Response to Weed Control and Residual Herbicides
10 The Occurrence of Cereal Aphids in Rainfed Wheat in Kenya: The Problem and Possible Integrated Pest Management Strategies
11 Mycotoxins in Wheat and Mitigation Measures
12 Rheological and Technological Quality of Minor Wheat Species and Common Wheat
13 Grading Factors of Wheat Kernels Based on Their Physical Properties
14 Use of Wheat Distiller Grains in Ruminant Diets
15 Celiac Disease: Gluten Peptides Characterization after In Vitro Digestion
16 Effect of Fusarium spp. Contamination on Baking Quality of Wheat
17 Progress and Challenges in Improving Nutritional Quality in Wheat
18 Wheat Antioxidants, Their Role in Bakery Industry, and Health Perspective