Titlebook: Linking Research and Marketing Opportunities for Pulses in the 21st Century; Proceedings of the T R. Knight Conference proceedings 2000 Klu

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Produce quality of food legumes: Genotype (G), environment (E) and (GxE) considerationslassified as nutritional or culinary quality characters. Nutritional quality is usually described in terms of protein concentration, protein quality and the type and concentration of antinutritional factors. The marketplace in general does not determine the price of a pulse on its nutritional qualit

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