Effect of cultivar and environment on physicochemical and cooking characteristics of field pea (Pisum sativum)-Reference-Cited by-同舟云学术

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

Published:2010-01 Issue:1 Volume:118 Page:109-115
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wang Ning,Hatcher David W.,Warkentin Thomas D.,Toews Ruth

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference49 articles.

1. Approved methods of the AACC international. Methods 44-15A, 56-35, 76-13, and 08-16;AACC,2000

2. Ankom Technology, (1998). Method for determining crude fibre (CF).

3. Official methods of analysis of AOAC international;AOAC,2000

4. AOCS, (1998). Determination of oil content in oilseeds, AOCS Am 2-93.

5. Lectins, trypsin inhibitors, BOAA and tannins in legumes and cereals and the effects of processing;Ayyagari;Food Chemistry,1989

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