Autor:
Mukai Mughi, Irene
Long cooking time for beans continues to be a major hindrance to the widespread consumption of beans. Prolonged cooking time leads to structural changes at the grain cellular level, resulting in a loss of nutrients such as Iron (Fe) and Zinc (Zn) which are important nutrients in addressing micron...
Enlace original:
https://cgspace.cgiar.org/handle/10568/96178
Mukai Mughi, Irene
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[Inheritance and characterization of cooking time, seed iron and zinc content in selected African common bean germplasm]
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Inheritance and characterization of cooking time, seed iron and zinc content in selected African common bean germplasm
