Chemical and molecular examinations of some cowpea genotypes using simple sequence repeat and intersimple sequence repeat DNA markers in relation to their cooking quality-Reference-Cited by-同舟云学术

Chemical and molecular examinations of some cowpea genotypes using simple sequence repeat and intersimple sequence repeat DNA markers in relation to their cooking quality

Published:2021-06-21 Issue:8 Volume:9 Page:4298-4309
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci. Nutr.

Author:

Soaud Salma A.¹^ORCID,Abdel‐Sayyed Salama M.¹,Mahgoub Elsayed M. I.¹,Korma Sameh A.²³^ORCID,Cacciotti Ilaria⁴^ORCID,Ali Abdelmoneim H.²^ORCID,Siddeeg Azhari⁵^ORCID,Wafa Hany A. M.¹

Affiliation:

1. Genetics Department Faculty of Agriculture Zagazig University Zagazig Egypt

2. Department of Food Science Faculty of Agriculture Zagazig University Zagazig Egypt

3. School of Food Science and Engineering South China University of Technology Guangzhou China

4. Department of Engineering INSTM RU University of Rome “Niccolò Cusano” Roma Italy

5. Department of Food Engineering and Technology Faculty of Engineering and Technology Gezira University Wad Medani Sudan

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2400

Reference42 articles.

1. Variation in physico‐chemical properties of seed of selected improved varieties of Cowpea as it relates to industrial utilization of the crop;Ajeigbe H. A.;African Journal of Biotechnology,2008

2. Jack bean (Canavalia ensiformis): Nutrition related aspects and needed nutrition research

3. Molecular Diversity Analysis of Cowpea (Vigna unguiculataL.) Genotypes Determined by ISSR and RAPD Markers

4. Genetic Variability Study Among Ten Cultivars of Cowpea (Vigna unguiculata L. Walp) Using Morpho-agronomic Traits and Nutritional Composition

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