| http://www.w3.org/ns/prov#value | - The pea's pointed pod may help reduce pod shattering during harvest.The pea produces a whitish flour that does not darken after processing into noodles and should combine well with wheat or other flours to increase protein, reduce gluten and reduce the glycemic index of the final product.The pea is the latest discovery available for licensing at MSU. For more details and to inquire about licensing
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