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Effect of genetics and environment on the quality and utilization of faba bean flour and protein concentrates

Posted on 23.03.2017 | Last Modified 07.05.2019
Lead Researcher (PI): Nickerson, Michael
Institution: University of Saskatchewan
Total WGRF Funding: $33,000
Co-Funders: Agriculture Development Fund, Saskatchewan Pulse Growers
Start Date: 2013
Project Length: 3 Years
Objectives:

To examine how genetics and environment affect quality and utilization of faba bean protein concentrates.