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Subjects dry beans Remove constraint dry beans: dry beans Subjects cooking quality Remove constraint cooking quality: cooking quality Series Annual report. Remove constraint Annual report.: Annual report.

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1. A review of textural defects in cooked reconstituted legumes.

Author:: Stanley, D.W.
Subject:: Phaseolus , dry beans , cooking quality , texture , food quality
Physical description:: p. 26-27.
Collection:: Reports of Bean Improvement Cooperative and National Dry Bean Council Research Conference
Series:: Annual report.
Part Of:: Annual report. 1988. v. 31

2. Differences in seed physical & chemical characteristics of two dry bean isolines.

Author:: Carpenter, W.J. , Hosfield, G.L. , Uebersax, M.A.
Subject:: Phaseolus vulgaris , dry beans , cultivars , mutants , lines , seeds , anatomy and morphology , storage , cooking quality
Physical description:: p. 30-31.
Collection:: Reports of Bean Improvement Cooperative and National Dry Bean Council Research Conference
Series:: Annual report.
Part Of:: Annual report. 1988. v. 31

3. Effect of hard shell on cooking time of common beans in the semiarid highlands of Mexico.

Author:: Castellanos, J.Z. , Guzman-Maldonado, S.H.
Subject:: dry beans , cooking , cooking quality , imbibition , duration , testa , Mexico
Physical description:: p. 103-105.
Collection:: Reports of Bean Improvement Cooperative and National Dry Bean Council Research Conference
Series:: Annual report.
Part Of:: Annual report. 1994. v. 37

4. Evaluation of water absorption rate in niche market dry beans.

Author:: Miles, C.A. , Sonde, M.
Subject:: dry beans , cooking quality , water uptake , absorption , Phaseolus vulgaris , seeds , cultivars , varieties , genetic variation
Physical description:: p. 219-220.
Collection:: Reports of Bean Improvement Cooperative and National Dry Bean Council Research Conference
Series:: Annual report.
Part Of:: Annual report. 2004 Mar., no. 47

5. Genetic analysis of F2, F3, and F4 dry bean populations for yield and culinary quality.

Author:: Hosfield, G.L. , Isleib, T.G. , Uebersax, M.A.
Subject:: Phaseolus vulgaris , dry beans , genetic techniques and protocols , hybrids , crop yield , cooking quality
Physical description:: p. 34-35.
Collection:: Reports of Bean Improvement Cooperative and National Dry Bean Council Research Conference
Series:: Annual report.
Part Of:: Annual report. 1988. v. 31

6. Phenolic compounds and the hard-to-cook defect in black beans.

Author:: Plhak, L.C. , Stanley, D.W.
Subject:: Phaseolus , dry beans , storage quality , phenolic compounds , cooking quality , cell wall components
Physical description:: p. 28-29.
Collection:: Reports of Bean Improvement Cooperative and National Dry Bean Council Research Conference
Series:: Annual report.
Part Of:: Annual report. 1988. v. 31