Genotype and environmental effects on natto soybean quality traits

Crop Science

Volumn 37, Issue 4, 1997, Pages 1151-1154

  Cober, E R ^a   Fregeau Reid J A ^a   Pietrzak, L N ^a   McElroy, A R ^a   Voldeng, H D ^a  

^a OTTAWA RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

GLYCINE MAX;

EID: 18244426236     PISSN: 0011183X     EISSN: None     Source Type: Journal    
DOI: 10.2135/cropsci1997.0011183X003700040020x     Document Type: Article

References (12)

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4. Hymowitz, T., W.M. Walker, F.I. Collins, and J. Panczner. 1972. Stability of sugar content in soybean strains. Commun. Soil Sci. Plant Anal. 3:367-373.
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10. Taira, H. 1990. Quality of soybeans for processed foods in Japan. Japan Agric. Res. Quarterly 24:224-230.
11. Wilson, L.A. 1995. Soy foods. p. 428-459. In D.R. Erickson (ed.) Practical handbook of soybean processing and utilization. AOCS Press, Champaign, IL, and United Soybean Board, St. Louis, MO.
12. Yasui, T. 1985. Dissimilarity in low molecular weight carbohydrate composition of the seeds of cultivated soybean and wild soybean. Agric. Biol. Chem. 49:933-937.