Biology and Breeding of Food Legumes

Discover the comprehensive insights in Biology and Breeding of Food Legumes by Aditya Pratap, published by CABI Publishing in 2011. This essential hardback edition spans 432 pages and delves into the rich history, origin, and evolution of food legumes. It covers critical breeding objectives and procedures, emphasizing nutritional enhancement and industrial applications. Additionally, the book explores post-harvest technology and the latest advancements achieved through biotechnological interventions. Perfect for researchers, students, and professionals in the field of agriculture and food science, this book serves as a vital resource for understanding the significance of legumes in our food systems. Enhance your knowledge of these vital crops and their impact on nutrition and sustainability.