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Environmental influence on cooking time.

Author(s):
Asensio-S-Manzanera, M.C. , Ibeas, A. , Fernandez, S. , Lopez, R. , Asensio, C.
Subject(s):
Phaseolus vulgaris , beans , food quality , cooking quality , genotype , cultivars , genetic variation , seeds , weight , plant morphology , water uptake , absorption , plant breeding , selection criteria , environmental factors
Format:
p. 44-45.
Language:
English
Collection:
Reports of Bean Improvement Cooperative and National Dry Bean Council Research Conference
Series:
Annual report.
Part Of:
Annual report. 2005 Mar., v. 48
File:
Download [PDF]   
Rights:
This item is authored by federal employees as part of their official duties and are therefore non-copyrightable and/or published by the federal government and now in the public domain.