Genetic modification of protein quantity and quality in beans, Phaseolus vulgaris L.

Front Cover
University of Wisconsin--Madison, 1974 - Cooking - 158 pages

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Contents

QUALITY FACTORS AFFECTING THE NUTRITIVE VALUE
4
Percentage composition of experimental diets
22
Protein and available methionine levels in five bean
25
Correlation coefficients between quality variables
28
INHERITANCE OF PERCENT PROTEIN AVAILABLE
34
PART 2
41
Reported values in the literature for percent protein
55
Table Page
56
Means variances coefficients of variation
60
SUMMARY
71

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