Genetic variability for traits related to cooking time in soybean
Long cooking time for soybean seeds hinders their regular ‘in natura’ use as a rich source of protein. The objective of this research was to study the genetic variability of cooking time in soybean and its correlation with seed weight and imbibition percent. Pure food-type soybean lines were assesse...
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| Autori principali: | , , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Brazilian Society of Plant Breeding
2003-12-01
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| Serie: | Crop Breeding and Applied Biotechnology |
| Soggetti: | |
| Accesso online: | https://periodicos.ufv.br/CBAB/article/view/18021 |
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