Physico-chemical characteristics, water absorption, soaking and cooking properties of some Sicilian populations of chickpea (Cicer arietinum L.)

International Journal of Food Sciences and Nutrition

Volumn 55, Issue 7, 2004, Pages 547-554

  Patanè, Cristina ^a   Iacoponi, Elisa ^a   Raccuia, Salvatore A ^a  

^a CNR Consiglio Nazionale delle Ricerche   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

CALCIUM;

ARTICLE; CHICKPEA; CONTROLLED STUDY; COOKING; CORRELATION COEFFICIENT; CULTIVAR; DRY WEIGHT; FOOD QUALITY; GENETIC TRAIT; GENETIC VARIABILITY; GENOTYPE; HYDRATION; ITALY; NONHUMAN; NUTRITIONAL VALUE; PHYSICAL CHEMISTRY; PLANT SEED; SEED HUSK; SEED WEIGHT; WATER ABSORPTION;

ABSORPTION; CALCIUM; CICER; COOKERY; FOOD HANDLING; GENOTYPE; SEEDS; SICILY; WATER;

CALIA; CICER ARIETINUM;

EID: 19044393408     PISSN: 09637486     EISSN: None     Source Type: Journal    
DOI: 10.1080/09637480400015836     Document Type: Article

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