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Crop systems and topdressing nitrogen on grain yield and technological attributes of common bean under no-tillage
(Univ Federal Goias, 2019-01-01)
Common bean has been the main crop in succession to corn and Brachiaria in no-tillage systems, in the Brazilian Savannah. This study aimed to evaluate the influence of crop systems and topdressing nitrogen on grain yield ...
Qualidade tecnológica de grãos de genótipos de feijão carioca em função do tempo de armazenamento e do ano de cultivo
(Universidade Federal de Santa MariaBrasilAgronomiaUFSMPrograma de Pós-Graduação em AgronomiaCentro de Ciências Rurais, 2018-02-16)
Carioca beans have national preference, being present in the menu of Brazilians from all regions and consumed by people of all social classes. However, storage conditions and the growing environment may lead to a reduction ...
Effects of isoflavones on beany flavor and astringency os soymilk and cooked whole soybean grains.
(Pesquisa Agropecuaria Brasileira, Brasilia, v.34, n.6, p.1045-52, jun. 1999., 2011)
Seleção de linhagens de feijão de ciclo precoce, arquitetura ereta, alta produtividade e cozimento rápido
(Universidade Federal de Santa MariaBRAgronomiaUFSMPrograma de Pós-Graduação em Agronomia, 2014-02-24)
The objectives of this study were to evaluate whether advanced common bean lines differ in phenological, morphological, grain yield and cooking quality characters; to study the linear correlations between these characters; ...
Qualidade de grãos de feijão para o cozimento
(Universidade Federal de Santa MariaBRAgronomiaUFSMPrograma de Pós-Graduação em Agronomia, 2004-11-19)
Three experiments were conducted with the objective of evaluate methodologys for to identify bean genotypes with cooking quality. In the first experiment, were analysed two bean cultivars (TPS Nobre and Pérola) in nine ...
Ultrasound-assisted hydration with sodium bicarbonate solution enhances hydration-cooking of pigeon pea
(ElsevierPE, 2021-02-27)
ABSTRACT
This work studied the effect of ultrasound power and sodium bicarbonate (NaHCO3) concentration during soaking process on the hydration and cooking kinetics of pigeon pea (Cajanus cajan). The pigeon pea grains ...