BREEDING TRIALS FOR IMPROVING THE FOOD-PROCESSING QUALITY OF SOYBEANS

被引：23

作者：

KITAMURA, K

机构：

[1] National Agriculture Research Center, Tsukuba, Ibaraki

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 1993年 / 4卷 / 03期

关键词：

D O I：

10.1016/0924-2244(93)90186-E

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Through breeding trials to manipulate variant alleles, new soybean varieties have been developed that have improved processing characteristics. Some of the new varieties have markedly altered storage protein compositions, while others lack the seed lipoxygenase isozymes. The improved strains may be of value to the food-processing industry and to consumers.

引用

页码：64 / 67

页数：4

共 42 条

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