Nutrient content and viscosity of Saskatchewan-grown pulses in relation to their cooking quality

Canadian Journal of Plant Science

Volumn 99, Issue 1, 2019, Pages 67-77

  Abdel Aal, El Sayed M ^a   Ragaee, Sanaa ^b   Rabalski, Iwona ^a   Warkentin, Tom ^c   Vandenberg, Albert ^c  

^a GUELPH RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^b UNIVERSITY OF GUELPH   (Canada)

^c UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

Faba bean; Firmness of cooked pulses; Flour and extract viscosity; Lentil; Nutrient content; Pea

Indexed keywords

CULTIVAR; FOOD QUALITY; INSTRUMENTATION; LEGUME; NUTRIENT; PROTEIN; STARCH; VISCOSITY;

CANADA; SASKATCHEWAN;

LENS CULINARIS; PISUM SATIVUM; VICIA FABA;

EID: 85061402559     PISSN: 00084220     EISSN: 19181833     Source Type: Journal    
DOI: 10.1139/cjps-2018-0140     Document Type: Article

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