Breeding for enhanced nutrition and bio-active compounds in food legumes /
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Imprint: | Cham : Springer, [2021] |
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Description: | 1 online resource (viii, 267 pages) : illustrations (some color) |
Language: | English |
Subject: | |
Format: | E-Resource Book |
URL for this record: | http://pi.lib.uchicago.edu/1001/cat/bib/12610949 |
Table of Contents:
- Breeding for enhanced nutritional status: Retrospect and Prospect
- Quality improvement in chickpea
- Breeding for quality improvement in pigeon pea
- Bio-fortification in lentil
- Breeding for low phytates and oligosaccharides in mung bean and black gram
- Common bean quality improvement
- Breeding for reduced trypsin inhibitor in peas
- Breeding for low ODAP content in Lathyrus
- Breeding for high protein content in cowpea
- Role of animal models in nutrition resource in food legumes
- Pulses for improved milling and baking
- Bio-actives and nutraceuticals in lentil.