Product is nutritionally improved mustard using (MAS) technology. It will have an improved o improve the quality of mustard oil and cake by reducing the Erucic acid and Glucosinolate content.
Outcome / Output
Development of Mustard (Brassica juncea) variety Double low NML-100 having low Erucic acid and Low Glucosinolate content i.e. Double low, variety developed (00).Hybrid in progress
Agriculture and Plant Sciences, Climate resilient agriculture
Status
completed
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