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): Michael Nickerson
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.