A comprehensive review of the genetic control of cooking time in dry beans (Phaseolus vulgaris L.)

Societal Impact Statement Reducing cooking time could increase dry beans (Phaseolus vulgaris) consumption. Cooking is an essential processing step needed to unlock the nutrients in dry beans and to make them palatable and safe for consumption. Long cooking times have consequences for dry bean use, e...

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Bibliografiset tiedot

Päätekijät:	Hannah R. Jeffery, Marcelo Efrén Murillo‐Quesada, Luis Barboza‐Barquero, Karen Cichy
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	Wiley 2025-07-01
Sarja:	Plants, People, Planet
Aiheet:	cooking time dry bean genetic mechanism genotype‐by‐environment interaction hard‐to‐cook heritability
Linkit:	https://doi.org/10.1002/ppp3.10631
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