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Agronomic characteristics and grain quality of the common 'popping' bean (Phaseolus vulgaris L.)



Agronomic characteristics and grain quality of the common 'popping' bean (Phaseolus vulgaris L.)



Agronomia Colombiana 24(1): 7-16



The common 'popping' bean is characterised by its cotyledons' ability to expand on being subjected to heat, making this type of common bean an innovative genetic resource, having interesting prospects as snack food or candy for both local and export markets.

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Accession: 012901731

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