Hard-to-cook tendency of chickpea (Cicer arietinum L) varieties

Journal of the Science of Food and Agriculture

Volumn 81, Issue 10, 2001, Pages 1008-1012

  Reyes Moreno, C ^a   Rouzaud Sandez, O ^c   Milan Carrillo J ^b,c   Garzon Tiznado J A ^a,b,c   Camacho Hernandez L ^a,b,c  

^a UNIVERSIDAD AUTÓNOMA DE SINALOA   (Mexico)

^b UNIVERSIDAD DE SONORA   (Mexico)

^c INSTITUTO NACIONAL DE INVESTIGACIONES NUCLEARES   (Mexico)

Author keywords

Chickpeas; Hard to cook tendency; Storage

Indexed keywords

BUFFER; CHEMICAL AND PHYSICAL PROPERTIES; CICER ARIETINUM; COOKING; CULTIVAR; FOOD ANALYSIS; FOOD PROCESSING; FOOD STORAGE; GENETIC SUSCEPTIBILITY; HARD TO COOK DEFECT; HARDENING; PH; STORAGE TEMPERATURE;

FOOD PROCESSING;

EID: 0034927225     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.872     Document Type: Article

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