Title:	Cooking time of common beans carioca type evaluated in different environments.
Authors:	TORGA, P. P. PEREIRA, H. S. MELO, L. C. BASSINELLO, P. Z. CARVALHO, H. W. L. COSTA, A. F. MAGALDI, M. C. S. PAIVA, B. A. R. WENDLAND, A. MELO, P. G. S.
Affiliation:	PAULA PEREIRA TORGA, CNPAF; HELTON SANTOS PEREIRA, CNPAF; LEONARDO CUNHA MELO, CNPAF; PRISCILA ZACZUK BASSINELLO, CNPAF; HELIO WILSON LEMOS DE CARVALHO, CPATC; A. F. COSTA; MARIANA CRUZICK DE S MAGALDI, CNPAF; B. A. R. PAIVA, UNIVERSIDADE FEDERAL DE GOIÁS; ADRIANE WENDLAND FERREIRA, CNPAF; PATRÍCIA G. S. MELO, UNIVERSIDADE FEDERAL DE GOIÁS.
Date Issued:	2011
Citation:	Annual Report of the Bean Improvement Cooperative, Prosser, v. 54, p. 40-41, Mar. 2011.
Description:	Cooking time is affected by various environmental factors and by the genotype. Considering that the final evaluation of carioca lines is performed in several environments, there is the possibility of measuring the cooking time of these lines, and also, to verify the existence of genotypes x environments interaction for that characteristic.
Thesagro:	Feijão Phaseolus vulgaris Melhoramento genético vegetal Cocção
Type of Material:	Artigo de periódico
Access:	openAccess
Appears in Collections:	Artigo em periódico indexado (CNPAF)