New alternative for assessing cooking time of common bean progenies.

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dc.contributorJ. M. V. PÁDUA, UFLA; M. A. P. RAMALHO, UFLA; ANGELA DE FATIMA BARBOSA ABREU, CNPAF.
dc.creatorPÁDUA, J. M. V.
dc.creatorRAMALHO, M. A. P.
dc.creatorABREU, A. F. B.
dc.date2013-11-28T11:11:11Z
dc.date2013-11-28T11:11:11Z
dc.date2013-11-28
dc.date2013
dc.date2013-11-28T11:11:11Z
dc.date.accessioned2026-07-01T00:00:11Z
dc.descriptionThe purpose in the present study was to propose a new screening strategy for common bean progenies in relation to cooking time.
dc.identifierAnnual Report of the Bean Improvement Cooperative, Prosser, v. 56, p. 17-18, Mar. 2013.
dc.identifier0084-7747
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/972421
dc.identifier.urihttp://hdl.handle.net/123456789/395166
dc.languageeng
dc.rightsopenAccess
dc.subjectFeijão
dc.subjectPhaseolus vulgaris
dc.subjectCocção
dc.subjectProgenie
dc.titleNew alternative for assessing cooking time of common bean progenies.
dc.typeArtigo de periódico

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Embrapa Arroz y frijol (CNPAF)