Improvement of potato protein II. Selection for protein and yield |
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Authors: | S. Desborough F. Lauer |
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Affiliation: | 1. Department of Horticultural Science and Landscape Architecture, University of Minnesota, 55108, St. Paul, Minnesota
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Abstract: | The improvement of potato protein appears feasible by selecting high protein parents and crossing them with adapted Group Tuberosum parents. Initial hybrids were obtained with about 10% protein which is double that of Red Pontiac. This protein is of high nutritional value when compared to whole egg protein. Some of the hybrids appear to have yields approaching standard varieties. Specific gravity values are also comparable. |
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