1. RI UFLA
  2. Instituto de Ciências Naturais - ICN
  3. Departamento de Biologia - DBI
  4. DBI - Artigos publicados em periódicos
Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/45364
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Campo DCValorIdioma
dc.creatorCarvalho, Bruna Line-
dc.creatorRamalho, Magno Antonio Patto-
dc.creatorAbreu, Ângela de Fátima Barbosa-
dc.creatorSilva, Breno V. N.-
dc.date.accessioned2020-11-04T20:32:08Z-
dc.date.available2020-11-04T20:32:08Z-
dc.date.issued2014-03-
dc.identifier.citationCARVALHO, 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.pt_BR
dc.identifier.urihttp://arsftfbean.uprm.edu/bic/wp-content/uploads/2018/05/BIC_2014_Volume_57.pdfpt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/45364-
dc.description.abstractUntil 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).pt_BR
dc.languageenpt_BR
dc.publisherBean Improvement Cooperative – BICpt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceAnnual Report of the Bean Improvement Cooperativept_BR
dc.subjectFeijão - Características agronômicaspt_BR
dc.subjectFeijão - Melhoramento genéticopt_BR
dc.subjectFeijão - Tempo de cocçãopt_BR
dc.subjectFeijão - Qualidadept_BR
dc.titleGenetic and phenotypic parameters of cooking time for common bean grainspt_BR
dc.typeArtigopt_BR
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