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Studies on Nutritional and Processing Properties of Storage Roots of Different Yam Bean (Pachyrhizus spp.) and Wild Mung Bean (Vigna vexillata) Species (eBook, PDF)

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The present study is the first evaluation of chemical composition of storage roots of yam bean (Pachyrhizus spp.) and wild mung bean (Vigna vexillata) of a large number of samples from many Indonesian islands (Indonesian germplasm). In spite of the fact that yam bean and wild mung bean storage roots have been used for several different purposes in food and non-food application, there are not many studies on the storage roots chemical compositions. The storage roots quality information is important not only for food and nonfood processing but also for breeding program. Through this study, such ...

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