Effect of maturity on physicochemical and cooking characteristics in yellow peas (Pisum sativum)

Canadian Journal of Plant Science

Volumn 94, Issue 3, 2014, Pages 565-571

  Wang, N ^a   Castonguay, G ^b  

^a GRAIN RESEARCH LABORATORY   (Canada)

^b CANADIAN GRAIN COMMISSION   (Canada)

Author keywords

Cooking time; Mature and immature; Physicochemical characteristics; Yellow pea

Indexed keywords

COOKING APPLIANCE; LEGUME; MATURATION; PHYSICOCHEMICAL PROPERTY; PROTEIN; SEED;

CANADA;

EID: 84895554191     PISSN: 00084220     EISSN: 19181833     Source Type: Journal    
DOI: 10.4141/CJPS2012-331     Document Type: Article

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