The effect of pod and seed positions on the physical and cooking properties of faba beans (Vicia faba)
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference8 articles.
1. FAO 1981 roduction Yearbook, 35, 118–122. F.A.O.U.N., Rome, Italy, 1982.
2. Crop Production (in Arabic language). Dar El-Maaref Publishing Co, Egypt, 1963.
3. Factors determining the composition and cookability of peas
4. STUDIES OF FACTORS AFFECTING COOKING QUALITY OF YELLOW PEAS
5. SEED YIELD, SEED WEIGHT, PERCENT PROTEIN AND PROTEIN YIELD OF FIELD PEAS AS AFFECTED BY SEEDING DATES
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4. Soybean seed discoloration byAlternariaspp. andFusariumspp., effects on quality and production of fusariotoxins;Canadian Journal of Plant Pathology;1989-09
5. Seed quality and nutritional goals in pea, lentil, faba bean and chickpea breeding;World crops: Cool season food legumes;1988
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