Cooking time of grains of bean cultivars on the basis of the duration and storage conditions

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorOliveira, D. P.-
Autor(es): dc.creatorVieira, N. M. B.-
Autor(es): dc.creatorSouza, H. C.-
Autor(es): dc.creatorPereira, J.-
Autor(es): dc.creatorAndrade, M. J. B.-
Data de aceite: dc.date.accessioned2026-02-09T12:03:33Z-
Data de disponibilização: dc.date.available2026-02-09T12:03:33Z-
Data de envio: dc.date.issued2020-12-09-
Data de envio: dc.date.issued2020-12-09-
Data de envio: dc.date.issued2011-03-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/45824-
Fonte completa do material: dc.identifierhttp://arsftfbean.uprm.edu/bic/wp-content/uploads/2018/05/BIC_2011_volume_54.pdf-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1153421-
Descrição: dc.descriptionOut of the technological characteristics of the bean grain, cooking time is, without a doubt, that of greatest importance. Short cooking time of grains is important from the nutritional standpoint, for decreasing the loss of solids and advisable in the reducing of energy spent. Grains which demand increased cooking time are past by on market and storage can influence directly such a characteristic. The objective of the work was studying the average cooking time of grains (TMC) of bean cultivars of different commercial groups, submitted to storage for different periods and under distinct conditions.-
Idioma: dc.languageen-
Publicador: dc.publisherBean Improvement Cooperative-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceAnnual Report of the Bean Improvement Cooperative-
Palavras-chave: dc.subjectFeijão - Tempo de cocção-
Palavras-chave: dc.subjectFeijão - Armazenamento-
Título: dc.titleCooking time of grains of bean cultivars on the basis of the duration and storage conditions-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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