Hard-to-cook tendency of chickpea (Cicer arietinumL) varieties-Reference-Cited by-同舟云学术

Hard-to-cook tendency of chickpea (Cicer arietinumL) varieties

Published:2001-06-14 Issue:10 Volume:81 Page:1008-1012
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Reyes-Moreno C,Rouzaud-Sandez O,Milán-Carrillo J,Garzón-Tiznado J A,Camacho-Hernández L

Funder

Consejo Nacional de Ciencia y Tecnología (CONACyT), Mexico

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference29 articles.

1. Hard-to-cook phenomenon in common beans. A review;Reyes-Moreno;Crit Rev Food Sci Nutr,1993

2. Effect of storage on amino acid and biological quality of protein in different varieties of pigeon pea, green gram and chickpea;Uma-Reddy;Nutr Rep Int,1986

3. Okamura-Esparza J M Influencia del endurecimiento sobre las características tecnológicas y nutricionales de garbanzo ( Cicer arietinum L) para consumo humano MSc Thesis 1996

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