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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. Physicochemical characteristics of common beans related to quality.

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