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Bassinello, P.Z. (2)[remove]
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Costa, J.G.C. da (1)
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Diaz, J.L.C. (1)
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Faria, J.C. de (1)
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Faria, L.C. de (1)
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Melo, L.C. (1)
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Oliveira, M.G.C. (1)
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Peloso, M.J. del (1)
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Peloso, M.J.D. (1)
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Rava, C.A. (1)
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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:
- Faria, L.C. de , Peloso, M.J. del , Melo, L.C. , Costa, J.G.C. da , Rava, C.A. , Diaz, J.L.C. , Faria, J.C. de , Silva, H.T. da , Sartorato, A. , Bassinello, P.Z.
- Subject:
- Phaseolus vulgaris , beans , plant breeding , germplasm releases , cultivars , genetic variation , growth habit , height , crop yield , crop quality , cooking quality , Brazil
- Physical description:
- p. 209-210.
- Collection:
- Reports of Bean Improvement Cooperative and National Dry Bean Council Research Conference
- Series:
- Annual report.
- Part Of:
- Annual report. 2007 Mar., v. 50
