Assessing Genetic and Environmental Influence on Traits Associated with Natto Quality
Food grade soybean production is a high value alternative to conventional soybean use. The production of natto, a fermented soyfood, requires soybean cultivars that consistently express specific quality traits over a range of growing environments. Therefore, it is necessary to evaluate genetic and...
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Virginia Tech
2014
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| Online Access: | http://hdl.handle.net/10919/33034 http://scholar.lib.vt.edu/theses/available/etd-05202008-165659/ |