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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:
- 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
