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2012, vol. 49, iss. 3, pp. 288-295
Processing quality of NS soybean varieties
Institute of Field and Vegetable Crops, Novi Sad

emailvuk.djordjevic@ifvcns.ns.ac.rs
Project:
Interdisciplinary Approach to Development of New Soybean Varieties and Improvement of the Cultivation Practices and Seed Production (MESTD - 31022)

Abstract
Current NS soybean varieties are of satisfactory technological quality, and also significant technological diversity. Varieties Triumf and Venera possess higher oil content. Variety Sava has a balanced oil and protein content, and can be used for obtaining different soy products. Variety Rubin has the highest protein content and is suitable for new high protein products. Estimated processing value is a good parameter to describe the processing quality of soybeans. Based on several years and spatial analysis, it is possible to separate the geographic regions with prevailing favourable conditions for obtaining higher protein or oil content.
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About

article language: Serbian
document type: Original Scientific Paper
DOI: 10.5937/ratpov49-2033
published in SCIndeks: 08/01/2013
peer review method: double-blind

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