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6 Aw, T.L., & Swanson, B.G. (1985). Influence of tannin on Phaseolus vulgaris protein digestibility and quality. Journal of Food Science 50: 67–71.

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8 Bassett, A., Hooper, S. & Cichy, K. (2020). Genetic variability of cooking time in dry beans (Phaseolus vulgaris L.) related to seed coat thickness and the cotyledon cell wall. Food Research International 137: p.109886.

9 Bassett, M.J. (2007). Genetics of seed coat color and pattern in common bean. Plant Breeding Reviews (ed. Janick, J.), pp 239–315. Hoboken, NJ: John Wiley & Sons.

10 Beninger, C.W., Hosfield, G.L., & Nair, M.G. (1998). Flavonol glycosides from the seedcoat of a new Manteca type dry bean (Phaseolus Vulgaris L.). Journal of Agricultural & Food Chemistry 46: 2906–2910.