Nutritional composition and cooking characteristics of tepary bean (Phaseolus acutifolius Gray) in comparison with common bean (Phaseolus vulgaris L.)-Reference-Cited by-同舟云学术

Nutritional composition and cooking characteristics of tepary bean (Phaseolus acutifolius Gray) in comparison with common bean (Phaseolus vulgaris L.)

Published:2016-06-09 Issue:5 Volume:64 Page:935-953
ISSN:0925-9864
Container-title:Genetic Resources and Crop Evolution
language:en
Short-container-title:Genet Resour Crop Evol

Author:

Porch Timothy G.,Cichy Karen,Wang Weijia,Brick Mark,Beaver James S.,Santana-Morant Damaris,Grusak Michael A.

Funder

Feed-the-Future Legume Innovation Lab

Feed-the-Future Grain Legumes Project, a research initiative between USAID and the USDA-ARS

Publisher

Springer Science and Business Media LLC

Subject

Plant Science,Genetics,Agronomy and Crop Science,Ecology, Evolution, Behavior and Systematics

Link

http://link.springer.com/content/pdf/10.1007/s10722-016-0413-0.pdf

Reference54 articles.

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2. Beaver JS, Porch TG, Zapata M (2008) Registration of ‘Verano’ white bean. J Plant Reg 2:187–189

3. Benitez MA, Grijalva MI, Valencia ME (1994) Total and soluble iron content and effect of certain inhibitors present in selected varieties of tepary bean (Phaseolus acutifolius). J Agric Food Chem 42:1300–1302

4. Bhardwaj HL, Hamama AA (2004) Protein and mineral composition of tepary bean seed. HortScience 39:1363–1365

5. Bhardwaj HL, Hamama AA (2005) Oil and fatty acid composition of tepary bean seed. HortScience 40:1436–1438

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