[Relationship between physical, chemical and sensory properties of 16 common bean genotypes] | Relacion entre propiedades fisicas, quimicas y sensoriales de 16 genotipos de frijol
1997
Guzman Maldonado, Salvador Horacio | Zaragoza Castellanos, Javier | Gonzalez de Mejia, Elvira
英语. It was measured the weight, tannin content and protein percentage of seeds in 16 genotypes of common bean; the sensory evaluation of aroma, flavor, color and general acceptability of cooked beans was also determined with the aim to study the relationship between some of these characteristics. Particular result of each test is included
显示更多 [+] 显示较少 [-]西班牙语; 卡斯蒂利亚语. Se determino el peso, contenido de taninos y el porcentaje de proteina de las semillas de 16 genotipos de frijol, y aspectos sensoriales de aroma, sabor, color y aceptabilidad general de frijol entero, cocido, para determinar la asociacion entre algunas de estas variables. Se detallan resultados
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