Diversity in seed and flour properties in field pea (Pisum sativum) germplasm

Food Chemistry

Volumn 122, Issue 3, 2010, Pages 518-525

  Singh, Narpinder ^a   Kaur, Navpreet ^a   Rana, Jai Chand ^b   Sharma, Shyam Kumar ^b  

^a GURU NANAK DEV UNIVERSITY   (India)

^b NATIONAL BUREAU OF PLANT GENETIC RESOURCES   (India)

Author keywords

Cooking; Field pea; Hydration; Pasting properties; Texture

Indexed keywords

AMYLOSE;

AGRONOMIC TRAIT; ARTICLE; COOKING; FLUOR; FOOD ANALYSIS; FOOD TEXTURE; GENETIC VARIABILITY; GERMPLASM; HYDRATION; NONHUMAN; PEA; PHYSICAL CHEMISTRY; PLANT SEED; VISCOSITY;

PISUM SATIVUM;

EID: 77951630970     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.02.064     Document Type: Article

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