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1. 'Pesa' large red dry bean.

Author:
Nchimbi-Msolla, S. , Misangu, R. , Mabagala, R. , Magayane, F. , Kweka, S. , Butler, L.M. , Miklas, P.N. , Myers, J.R.
Subject:
Phaseolus vulgaris , red beans , cultivars , germplasm releases , crop yield , cash crops , plant adaptation , disease resistance , consumer preferences , color , cooking quality , Tanzania
Physical description:
p. 280-281.
Collection:
Reports of Bean Improvement Cooperative and National Dry Bean Council Research Conference
Series:
Annual report.
Part Of:
Annual report. 2008 Mar., v. 51

2. Amey: a multipurpose, russet-skinned potato cultivar for the eastern United States

Description:
Includes references
Author:
Haynes, K.G. , Porter, G.A. , Christ, B.J. , Goth, R.W. , DeLong, K.O. , Halseth, D.E. , Sieczka, J.B. , Henninger, M.R. , Sterrett, S.B. , Yencho, G.C. , Webb, R.E.
Subject:
Solanum tuberosum , tubers , color , cultivars , maturity groups , crop yield , high-yielding varieties , plant diseases and disorders , specific gravity , length , flavor , cooking quality , disease resistance , agronomic traits , biological resistance , United States
Collection:
Journal Articles, USDA Authors, Peer-Reviewed
Year:
2001

3. Functional Properties as Affected by Laboratory-Scale Parboiling of Rough Rice and Brown Rice

Description:
Includes references
Author:
Patindol, J. , Newton, J. , Wang, Y.-J.
Subject:
rough rice , brown rice , Oryza sativa , functional properties , parboiling , cultivars , color , amylases , lipid content , protein content , food composition , rice starch , gelatinization , cooking quality , pasting properties , thermal properties , texture , milling quality
Collection:
Journal Articles, USDA Authors, Peer-Reviewed
Year:
2008