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- 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
- Author:
- Magri, N.C.N.F. , Bassinello, P.Z. , Ascheri, D.P.R.
- Subject:
- Phaseolus vulgaris , dry beans , crop quality , cultivars , nutrient content , nutritive value , soluble solids , color , rheological properties , electrical conductivity , shelf life , food quality , food acceptability , consumer preferences , cooking
- Physical description:
- p. 62-63.
- Collection:
- Reports of Bean Improvement Cooperative and National Dry Bean Council Research Conference
- Series:
- Annual report.
- Part Of:
- Annual report. 2008 Mar., v. 51
