Effect of cultivar and environment on physicochemical and cooking characteristics of field pea (Pisum sativum)

Food Chemistry

Volumn 118, Issue 1, 2010, Pages 109-115

  Wang, Ning ^a   Hatcher, David W ^a   Warkentin, Thomas D ^b   Toews, Ruth ^a  

^a GRAIN RESEARCH LABORATORY   (Canada)

^b UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

Cooking time; Cultivar; Field pea; growing location; Physico chemical characteristics

Indexed keywords

PHYTIC ACID; STARCH;

ARTICLE; ASH; CHEMICAL COMPOSITION; CONTROLLED STUDY; COOKING; CULTIVAR; NONHUMAN; PEA; PHYSICAL CHEMISTRY; PLANT GROWTH; SEED SIZE; SEED WEIGHT;

PISUM SATIVUM;

EID: 68349088085     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.04.082     Document Type: Article

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