Yield, protein, and oil quality of soybean genotypes selected for tofu production

Plant Foods for Human Nutrition

Volumn 52, Issue 3, 1998, Pages 241-251

  Rao, M S S ^a   Bhagsari, A S ^a   Mohamed, A I ^b  

^a FORT VALLEY STATE UNIVERSITY   (United States)

^b VIRGINIA STATE UNIVERSITY   (United States)

Author keywords

Fatty acids; Oil content; Protein content; Seed yield; Soybean; Yield components

Indexed keywords

FATTY ACID; LINOLEIC ACID; LINOLENIC ACID; OLEIC ACID; SOYBEAN OIL; SOYBEAN PROTEIN;

ARTICLE; CHEMISTRY; FOOD; GENETICS; GENOTYPE; GROWTH, DEVELOPMENT AND AGING; HUMAN; NUTRITIONAL VALUE; SOYBEAN;

ALPHA-LINOLENIC ACID; FATTY ACIDS; FOOD; GENOTYPE; HUMANS; LINOLEIC ACID; NUTRITIVE VALUE; OLEIC ACID; SOYBEAN OIL; SOYBEAN PROTEINS; SOYBEANS;

GLYCINE MAX;

EID: 0032426873     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1008032624866     Document Type: Article

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