Inheritance and characterization of cooking time, seed iron and zinc content in selected African common bean germplasm
Long cooking time for beans continues to be a major hindrance to the widespread consumption of beans. Prolonged cooking time leads to structural changes at the grain cellular level, resulting in a loss of nutrients such as Iron (Fe) and Zinc (Zn) which are important nutrients in addressing micronutr...
| Autor principal: | |
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| Formato: | Tesis |
| Lenguaje: | Inglés |
| Publicado: |
Makerere University
2017
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/96178 |
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