Punjab Agricultural

Oct 30, 2024 | link.springer.com | Punjab Agricultural

In this article, author Dharminder Pathak should have been mentioned as a co-corresponding author. The original article has been corrected. Additional informationSpringer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations. About this articleMondal, S., Pathak, D., Jindal, S. et al. Correction: Morphological, cytological, and molecular characterization of interspecific cotton hybrids derived from Gossypium hirsutum and G. arboreum crosses.

Aug 5, 2024 | bmcgenomics.biomedcentral.com | Sudha Krishnan |Punjab Agricultural

A subset of CAAM panel, consisting of 359 tropical/subtropical inbred lines (Table S1) was acquired from CIMMYT, Hyderabad. The panel underwent rigorous evaluation through artificial inoculation to assess resistance against MLB. This panel comprises maize inbred lines derived from various subtropical and tropical pools within CIMMYT populations from diverse maize programs.

Dec 31, 2023 | banglajol.info | Jasneet Kaur |Punjab Agricultural

DOI: https://doi.org/10.3329/bjb.v52i4.70584 Keywords: Indian mustard, Terminal heat stress, Heat susceptibility index, Yield reduction Download data is not yet available. Abstract 0 PDF 0...

Aug 28, 2023 | frontiersin.org | Punjab Agricultural

Prabhjot Kaur1* Harpreet Kaur1 Dr Renuka Aggarwal1 kiran bains1 Amrit K. Mahal1 Om P. Gupta2 Lachhman D. Singla3 Kulvinder S. Sandhu3 1Punjab Agricultural University, India 2Indian Institute of Wheat and Barley Research (ICAR), India 3Guru Angad Dev Veterinary and Animal Sciences University, India The final, formatted version of the article will be published soon.

Jul 1, 2023 | link.springer.com | Fatehgarh Sahib |Punjab Agricultural

AbstractThe present study was conducted to utilize the commonly discarded pea processing industrial waste (pea pods) for the development of popularly consumed food as cookies. Sweet and salted cookies were prepared by substituting refined and whole wheat flour with pea pod powder at the levels of 5%, 10%, 15% and 20%. The effect of incorporation of pea pod powder on pasting properties of flour, dough characteristics, physical properties and organoleptic attributes of cookies was studied.