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1. Bean quality accessed by different soaking and cooking methods.

Author:
Bassinello, P.Z. , Oliveira, M.G.C. , Rodrigues, L.L. , Soares, D.M. , Peloso, M.J.D. , Thung, M.
Subject:
Phaseolus vulgaris , beans , food quality , food composition , soluble solids , sensory evaluation , cooking quality , soaking , water treatment , sodium chloride , potassium chloride , urea , potassium sulfate , dose response , cooking , pressure cooking , cultivars , genetic variation , Brazil
Physical description:
p. 97-98.
Collection:
Reports of Bean Improvement Cooperative and National Dry Bean Council Research Conference
Series:
Annual report.
Part Of:
Annual report. 2006 Mar., v. 49

2. Canning quality and common bean preference in Brazil.

Author:
Bassinello, P.Z. , Oliveira, M.G. de C. , Silva, L. de O. da , Peloso, M.J. del , Soares, D.M. , Thung, M.
Subject:
Phaseolus vulgaris , cultivars , genetic variation , germplasm evaluation , crop quality , canning quality , food quality , fiber content , Brazil
Physical description:
p. 46-47.
Collection:
Reports of Bean Improvement Cooperative and National Dry Bean Council Research Conference
Series:
Annual report.
Part Of:
Annual report. 2005 Mar., v. 48

3. Rate and sites of water uptake by bean seed as affected by high temperature stress.

Author:
Bassinello, P.Z. , Thung, M. , Soares, D.M. , Peloso, M.J. del , Aidar, H. , Kluthcouski, J. , Oliveira, I.P. de
Subject:
Phaseolus vulgaris , beans , seeds , imbibition , water uptake , heat stress , temperature , stress tolerance , seed germination , vigor , cultivars , genetic variation , Brazil
Physical description:
p. 69-70.
Collection:
Reports of Bean Improvement Cooperative and National Dry Bean Council Research Conference
Series:
Annual report.
Part Of:
Annual report. 2003 Mar., no. 46