ASSESSMENT OF THE QUALITY OF FOOD-GRADE SOYBEAN SEEDS INTENDED FOR PROCESSING
Keywords:
soybean seeds, processing, thousand seed weight, uniformity, coefficient of variation, technological evaluationAbstract
The article presents the results of evaluating the quality of food and vegetable soybean seed varieties intended for processing under the conditions of the Samarkand region in 2023–2025. Seed quality was assessed based on thousand seed weight, moisture content, batch uniformity (CV), and overall technological evaluation. The results showed that food soybean varieties have higher technological suitability for processing.
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