Evaluation of quality characteristics
In 1984 the nutrition and quality lab. evaluated 390 advanced lines from the EP 84 for seed quality, percentage of water absorbance from dry wt., presence of hard and broken seeds, av. cooking time, soup quality, and protein content. Results suggest that shiny grains tend to resist absorbing water d...
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| Formato: | Capítulo de libro |
| Lenguaje: | Inglés |
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International Center for Tropical Agriculture
1985
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| Acceso en línea: | https://hdl.handle.net/10568/82352 |