What makes the beans (Phaseolus vulgaris L.) soft: insights into the delayed cooking and hard to cook trait
Parvaze A. Sofi(Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir), Aaqif Zaffar, Reyazul Rouf Mir(Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir), Sadiah Shafi(Central Institute of Temperate Horticulture), Sajad Majeed Zargar(Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir), Samreen Fatima(Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir), Sujeela Rani(Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir)
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