What makes the beans (Phaseolus vulgaris L.) soft: insights into the delayed cooking and hard to cook trait
Parvaze A. Sofi, Reyazul Rouf Mir, Sajad Majeed Zargar, Sujeela Rani, Samreen Fatima, Sadiah Shafi, Aaqif Zaffar
Topics & Concepts
PhaseolusBiologyFood scienceTraitMetabolomicsBiotechnologyBotanyBioinformaticsComputer scienceProgramming languagePlant pathogens and resistance mechanismsSoybean genetics and cultivationGenetics and Plant Breeding