Article
Variability of nutritional and cooking quality in bean (Phaseolus vulgaris L) as a function of genotype.
Plant foods for human nutrition (Dordrecht, Netherlands) - 1 Jun 2009
Saha Supradip, Singh Gyanendra, Mahajan V, Gupta H S
Abstract excerpt
Screening of natural biodiversity for the better quality traits are of prime importance for quality breeding programs. The objective of this investigation was to select candidate accession of bean having high concentrations of protein as well as macro and micro minerals with good cooking quality for use as parents in breeding programme for these compounds. Thirty-five accessions of bean (Phaseolus vulgaris L)...
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