Assessment of genotypic variability and genome‐wide association analysis of cooking time and canning quality traits in common bean (Phaseolus vulgaris L.)
NIRS Database on fresh blended cassava for DM, Water absorption, texture parameters & cooking time (OCT) at CIAT, Colombia
Contrasting effects of polysaccharide components on the cooking properties of Roots, Tubers and Bananas (RTBs)
Development of white common beans for the processing industry in East Africa: adaptability, resistence to selected diseases, cooking time and canning quality
Multivariate genomic analysis and optimal contributions selection predicts high genetic gains in cooking time, iron, zinc, and grain yield in common beans in East Africa
Diversity breeding program on common bean (Phaseolus vulgaris L.) targeting rapid cooking and iron and zinc biofortification
Iron, zinc and phytic acid retention of biofortified, low phytic acid, and conventional bean varieties when preparing common household recipes
