The convenience of non-conventional methods for evaluation of the culinary quality of beans

Autor: Marina Aparecida De Sousa Mendonça, Nathan Levien Vanier, Juliana Aparecida Correia Bento, Quedma Antônia da Cruz, Tereza Cristina de Oliveira Borba, Karen Carvalho Ferreira, Menandes Alves de Souza Neto, Ana Láraza Mattos de Oliveira, Priscila Zaczuk Bassinello, Gisele de Lima Paixão e Silva

Publikováno v: Research, Society and Development; Vol. 9 No. 11; e44491110103
Research, Society and Development; Vol. 9 Núm. 11; e44491110103
Research, Society and Development; v. 9 n. 11; e44491110103
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA

The standard Mattson method to evaluate the cooking time of beans on breeding programs presents disadvantages. We have tested and improved a non-conventional method previously proposed to evaluate the percentage of cooked grains on an automatic press

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cceda68b961c8d6b7cda1655c9e5ccae
https://doi.org/10.33448/rsd-v9i11.10103