Abstract:Chickpea is the second most significant legume grain, growing in 14.80 mhs regions all over the world. It contributes roughly 14.24 million people to the global food basket each year. Desi and Kabuli chickpeas are widely grown in India, and both cultivars have distinct physiochemical characteristics such as seed size and shape, hydration capacity, coat thickness, and protein content. The genetic basis of chickpea cultivars has been limited as a result of agricultural techniques. Molecular markers, on the other… Show more
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