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NALDC Record Details:

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

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Author(s):
Elia, F.M. , Hosfield, G.L.
Subject(s):
Phaseolus vulgaris , seeds , water uptake , protein content , genetic variation , beans , food quality , cooking , genotype , Tanzania
Format:
p. 91-92.
Coverage:
Tanzania
Language:
English
Year:
1995
Collection:
Reports of Bean Improvement Cooperative and National Dry Bean Council Research Conference
Series:
Annual report.
Rights:
This item is authored by federal employees as part of their official duties and are therefore non-copyrightable and/or published by the federal government and now in the public domain.