The role of genotype and production environment in determining the cooking time of dry beans ( Phaseolus vulgaris L.)-Reference-Cited by-同舟云学术

The role of genotype and production environment in determining the cooking time of dry beans ( Phaseolus vulgaris L.)

Published:2019-08-20 Issue:1 Volume:1 Page:
ISSN:2639-6181
Container-title:Legume Science
language:en
Short-container-title:Legume Science

Author:

Cichy Karen A.¹²^ORCID,Wiesinger Jason A.³,Berry Matthew²,Nchimbi‐Msolla Susan⁴,Fourie Deidre⁵,Porch Timothy G.⁶,Ambechew Daniel⁷,Miklas Phillip N.⁸

Affiliation:

1. Sugarbeet and Bean Research Unit, USDA‐ARS East Lansing Michigan

2. Plant Soil and Microbial Sciences Department Michigan State University East Lansing Michigan

3. Robert W. Holley Center for Agriculture and Health USDA‐ARS Ithaca New York

4. Department of Crop Science and Production Sokoine University of Agriculture Morogoro Tanzania

5. Agricultural Research Council – Grain Crops Institute Potchefstroom South Africa

6. Tropical Agriculture Research Station USDA‐ARS Mayaguez Puerto Rico

7. Department of Agricultural and Environmental Sciences Tennessee State University Nashville Tennessee

8. Grain Legume Genetics and Physiology Research Unit USDA‐ARS Prosser Washington

Funder

Agricultural Research Service

United States Agency for International Development

Publisher

Wiley

Subject

Plant Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/leg3.13

Reference54 articles.

1. Global and regional trends in production, trade and consumption of food legume crops;Akibode S.;Department of Agricultural, Food and Resource Economics, Michigan State University,2011

2. Beans

3. Bassett A. N. Cichy K. A. &Ambechew D.(2017).Cooking time and sensory analysis of a dry bean diversity panel.

4. Stability Analysis in Plant Breeding

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