Assertion: tartary buckwheat | /r/HasProperty | cultivar
Facets:
Source sentences:
text: Sindhu and Khatkar (2016) reported that protein constituted 13.91 percent of the dry weight of flour from whole seeds of Tartary buckwheat (cultivar ‘Shimla-B1’).
text: Sindhu and Khatkar (2016) reported that crude fat constituted 2.42 percent of the dry weight of flour from whole seeds of Tartary buckwheat (cultivar ‘Shimla-B1’).
text: Sindhu and Khatkar (2016) reported that ash constituted 2.81 percent of the dry weight of flour from whole seeds of Tartary buckwheat (cultivar ‘Shimla-B1’).
text: (2015) investigated aluminum tolerance of Tartary buckwheat (cultivar ‘Rotundatum’) and wild buckwheat (F. homotropicum cultivar ‘Mianshawan‘).