Tài nguyên được gắn thẻ với: Legumes As Food
32 đề mục được tìm thấy (Hiển thị 21 - 30) Trước | Tiếp theo
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01-01-1978 Papers Presented in the 1st International Symposium on Developing the Potentials of the Winged Bean, January, 1978, Manila, Philippines. One outcome of the symposium was the discovery that the great potential offered by this plant seems to be matched only by the complex problems, biology-or...
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01-01-1982 This publication contains the major aspects of pigeonpeas production. It has been prepared as part of a program to study Biological Nitrogen Fixation for Food Production in the Tropics.
- Chickpea (Cicer arietinum) is a very drought-tolerant, nitrogen-fixing, cool season crop that tolerates heat during fruiting and ripening. It is grown as a cool season annual in a broad belt through the Mediterranean region to the subtropical and tropical regions of Asia, Europe, Central, and...
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Access Agriculture Training Video Lupin can be grown in high or cold areas. Lupin is healthy food, rich in proteins, and good for the soil. In this video, farmers in Bolivia show how to keep your field free from anthracnose disease. Available languages Arabic Aymara English French Quechua...
- Điều này cũng có sẵn trong:
- Français (fr)
- Español (es)
- English (en)
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This digest, Food Legumes, deals with those species of the plant family Leguminosae that may be consumed by human beings or domestic animals, commonly as mature dry seeds. 435 pgs, tables
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01-01-1989 Directory of Germplasm Collections Arachis, Cajanus, Cicer and Lens, Lupinus and Vicia, Phaseolus, Pisum, Psophocarpus, Vigna 190 pages, tables
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This report provides a brief outline of the biology of yield with emphasis on the adaptability of major grain legume species. In doing so only broad principles have been discussed. An effort has been made to project different problems of major grain legumes and they have been given a comparative...
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This publication represents the recommendations of the working group. It is hoped that what is proposed will be of interest and assistance to legume breeders, analysts, nutritionists, and all others directly concerned with the improvement and wider use of food legumes in human diets.
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This book deals mainly with the edible mature seeds of leguminous plants which belong to the family of Leguminosae. Included are chapters on the history of legumes, production and consumption, seed structure and composition, toxic constitutents in legumes, methods of processing and cooking...
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This book gives an account of the grain-legumes and their contribution to human diets and human nutrition, based on the available technical literature, including the most recent relevant studies. It also deals with measures to increase the production and consumption of this group of foods.