Title:	Effects of reciprocal crossing on the cooking time of dry bean.
Authors:	PAULA, S. R. R. de RAMALHO, M. A. P. ABREU, Â. de F. B.
Date Issued:	2004
Citation:	Annual Report of the Bean Improvement Cooperative, East Lansing, v. 47, p. 223-224, Mar. 2004.
Description:	This experiment was carried out aiming to check the contribution of the integument characteristics and or cotyledons on the cooking ability of beans.
Thesagro:	Cruzamento Feijão Phaseolus Vulgaris
Keywords:	Cozimento Melhoramento genético
Type of Material:	Artigo de periódico
Access:	openAccess
Appears in Collections:	Artigo em periódico indexado (CNPAF)