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...
Bewaard in:
| Hoofdauteurs: | , , , |
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| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
Wiley
2025-07-01
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| Reeks: | Plants, People, Planet |
| Onderwerpen: | |
| Online toegang: | https://doi.org/10.1002/ppp3.10631 |
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