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Genetic variability for cooking time of dry seeds of common bean and its relation to water absorption


Author:
Elia, F.M. and Hosfield, G.L.
Source:
Other US
Year:
1995
Subject:
Phaseolus vulgaris, seeds, water uptake, protein content, genetic variation, beans, food quality, cooking, and genotype
Format:
p. 91-92.
Language:
English
Collection:
USDA publications
Permanent URL:
http://handle.nal.usda.gov/10113/IND22082746