Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/204558
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dc.contributor.authorBASSINELLO, P. Z.pt_BR
dc.contributor.authorOLIVEIRA, M. G. C.pt_BR
dc.contributor.authorRODRIGUES, L. L.pt_BR
dc.contributor.authorSOARES, D. M.pt_BR
dc.contributor.authorDEL PELOSO, M. J.pt_BR
dc.contributor.authorTHUNG, M.pt_BR
dc.date.accessioned2011-04-09T14:24:45Z-
dc.date.available2011-04-09T14:24:45Z-
dc.date.created2006-11-09pt_BR
dc.date.issued2006pt_BR
dc.identifier.citationAnnual Report of the Bean Improvement Cooperative, v. 49, p. 97-98, Mar. 2006.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/204558pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectBeanpt_BR
dc.subjectCozimentopt_BR
dc.subjectQualitypt_BR
dc.titleBean quality accessed by different soaking and cooking methods.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2011-04-10T11:11:11Zpt_BR
dc.subject.thesagroFeijãopt_BR
dc.subject.thesagroPhaseolus Vulgarispt_BR
dc.subject.thesagroQualidadept_BR
dc.subject.nalthesauruscookingpt_BR
riaa.ainfo.id204558pt_BR
riaa.ainfo.lastupdate2011-03-24pt_BR
dc.contributor.institutionPRISCILA ZACZUK BASSINELLO, CNATeng
dc.contributor.institutionDINO MAGALHAES SOARES, CNPAFeng
dc.contributor.institutionMARIA JOSE DEL PELOSO, CNPAFeng
dc.contributor.institutionMICHAEL THUNG.eng
Appears in Collections:Artigo em periódico indexado (CNPAF)

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