Influence of genotype and environment on the flour and bread baking properties of peas and lentils-Reference-Cited by-同舟云学术

Influence of genotype and environment on the flour and bread baking properties of peas and lentils

Published:2021-10-28 Issue: Volume: Page:
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Lagassé Shelley¹,Boyd Lindsey¹,Young Gina¹,Frohlich Peter¹,Boyd Rosa¹,Bourré Lindsay¹,Sarkar Ashok¹,Sopiwnyk Elaine¹^ORCID,Warkentin Tom D.²,Vandenberg Albert²,Crow Gary³,Dyck Adam⁴,Malcolmson Linda⁴

Affiliation:

1. Canadian International Grains Institute (Cigi) Winnipeg MN Canada

2. Crop Development Centre University of Saskatchewan Saskatoon SK Canada

3. Department of Animal Science Faculty of Agricultural and Food Sciences University of Manitoba Winnipeg MN Canada

4. Warburton Foods Ltd.Saint Francois Xavier MN Canada

Funder

Saskatchewan Pulse Growers

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10492

Reference38 articles.

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

2. Genotype × environment interaction and stability analysis for dry matter and seed yield in field pea (Pisum sativum L.);Acikgoz E.;Spanish Journal of Agricultural Research,2009

3. Relationships between Seed Yield and Chemical Composition of Field Peas Grown under Semi-arid Mediterranean Conditions

4. Functional and electrophoretic characteristics of succinylated peanut flour protein

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