Relationship between physicochemical and cooking properties, and effects of cooking on antinutrients, of yellow field peas (Pisum sativum)

Journal of the Science of Food and Agriculture

Volumn 83, Issue 12, 2003, Pages 1228-1237

  Wang, Ning ^a   Daun, James K ^a   Malcolmson, Linda J ^b  

^a GRAIN RESEARCH LABORATORY   (Canada)

^b Canadian International Grains Institute   (Canada)

Author keywords

Cooking quality; Oligosaccharides; Peas (Pisum sativum); Physicochemical properties; Texture

Indexed keywords

FOOD SCIENCE; LEGUME; PHYSICOCHEMICAL PROPERTY;

LATHYRUS APHACA; PISUM SATIVUM; SATIVUM;

EID: 0141672906     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1531     Document Type: Article

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