Assertion: karnal bunt | /r/CapableOf | affect flour quality
Facets:
Source sentences:
text: Although Karnal bunt affects flour quality (colour, odour and palatability), levels of 1 to 4 percent infected grains could be used for human consumption (Mehdi et al., 1973; Sekhon et al., 1980; Amaya, 1982; Medina, 1985; Hussain et al., 1988).
text: Karnal bunt affects flour quality only if more than 3% of the grain is diseased because, like the stinking smut fungus, it produces the compound trimethylamine which gives off a fishy odor.