Maternal effect associated to cooking quality of common bean
The cooking time of common bean grains is one of the determinant factors for the consumer acceptance of acultivar. Since in the segregating populations tegument and cotyledons are in different generations, one needs to know whichone of these structures influences the cooking quality to define breedi...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Brazilian Society of Plant Breeding
2006-01-01
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| Series: | Crop Breeding and Applied Biotechnology |
| Subjects: | |
| Online Access: | http://www.sbmp.org.br/cbab/siscbab/uploads/bd6b9d90-45b7-340e.pdf |