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|metadata.artigo.dc.title:||Genetic and phenotypic parameters of cooking time for common bean grains|
|metadata.artigo.dc.creator:||Carvalho, Bruna Line|
Ramalho, Magno Antonio Patto
Abreu, Ângela de Fátima Barbosa
Silva, Breno V. N.
|metadata.artigo.dc.subject:||Feijão - Características agronômicas|
Feijão - Melhoramento genético
Feijão - Tempo de cocção
Feijão - Qualidade
|metadata.artigo.dc.publisher:||Bean Improvement Cooperative – BIC|
|metadata.artigo.dc.identifier.citation:||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.|
|metadata.artigo.dc.description.abstract:||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).|
|Appears in Collections:||DBI - Artigos publicados em periódicos|
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