Effect of genotype and pretreatment of field peas (Pisum sativum) on their dehulling and cooking quality

Journal of the Science of Food and Agriculture

Volumn 77, Issue 2, 1998, Pages 251-258

  Black, Robert G ^a   Singh, Umaid ^b   Meares, Cheryl ^a  

^a CSIRO   (Australia)

^b INTERNATIONAL CROPS RESEARCH INSTITUTE FOR THE SEMI ARID TROPICS ICRISAT   (India)

Author keywords

Conditioning; Cooking quality; Dehulling; Field peas; Pisum sativum; Splits; Yield

Indexed keywords

AUSTRALIA; DECORTICATION; DEHUSKING; DETERMINATION OF CONTENT; FOOD PROCESSING; FOOD QUALITY; GENOTYPE; PRETREATMENT; SOAKING; TRIPOLYPHOSPHATE;

PISUM SATIVUM;

EID: 0031863798     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(199806)77:2<251::AID-JSFA31>3.0.CO;2-S     Document Type: Article

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