SOME FACTORS AFFECTING PINTO BEAN QUALITY-Reference-Cited by-同舟云学术

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SOME FACTORS AFFECTING PINTO BEAN QUALITY

Published:1978-07 Issue:4 Volume:43 Page:1059-1061
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

QUENZER N. M.,HUFFMAN V. L.,BURNS E. E.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1978.tb15232.x/fullpdf

Reference22 articles.

1. L. Aristizabal, 1962 . Unpublished data. Adriance Lab, Texas A&M University, College Station, TX.

2. CHEMICAL COMPOSITION AND AMINO ACID CONTENTS OF BRAZILIAN BEANS (Phaseolus vulgaris)

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1. Genetic Approaches to Improve Common Bean Nutritional Quality: Current Knowledge and Future Perspectives;Quality Breeding in Field Crops;2019

2. A New Slow‐Darkening Pinto Bean with Improved Agronomic Performance: Registration of ‘ND‐Palomino’;Journal of Plant Registrations;2017-09-28

3. Genotype x environment interaction and its implication in identification of common bean populations with high calcium content;Genetics and Molecular Research;2016

4. Estimating sensory properties of common beans (Phaseolus vulgaris L.) by near infrared spectroscopy;Food Research International;2014-02

5. Mapping of QTL associated with seed chemical content in a RIL population of common bean (Phaseolus vulgaris L.);Euphytica;2013-02-16

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