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http://repositorio.ufla.br/jspui/handle/1/45364| Título: | Genetic and phenotypic parameters of cooking time for common bean grains |
| Palavras-chave: | Feijão - Características agronômicas Feijão - Melhoramento genético Feijão - Tempo de cocção Feijão - Qualidade |
| Data do documento: | Mar-2014 |
| Editor: | Bean Improvement Cooperative – BIC |
| Citação: | CARVALHO, B. L. et al. Genetic and phenotypic parameters of cooking time for common bean grains. Annual Report of the Bean Improvement Cooperative, [S.I.], v. 57, p. 199-200, Mar. 2014. |
| Resumo: | Until a short time ago in Brazil, recommendation of new common bean cultivars was primarily made based on their agronomics traits, such as yield performance and pest and disease resistance. However, a species for human consumption, like common bean, should have the approval not only of producers, but also of consumers. For that reason, in addition to the agronomic traits of common bean, breeding programs should have a greater concern for the appearance and, above all, for the cooking time of the grains, which also brings about improvements in culinary and nutritional quality (Batista et al., 2010). |
| URI: | http://arsftfbean.uprm.edu/bic/wp-content/uploads/2018/05/BIC_2014_Volume_57.pdf http://repositorio.ufla.br/jspui/handle/1/45364 |
| Aparece nas coleções: | DBI - Artigos publicados em periódicos |
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