Relationship between physicochemical and cooking properties, and effects of cooking on antinutrients, of yellow field peas (Pisum sativum)
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference45 articles.
1. A REVIEW OF TEXTURAL DEFECTS IN COOKED RECONSTITUTED LEGUMES ?THE INFLUENCE OF STRUCTURE AND COMPOSITION
2. COOKING QUALITY OF FIELD PEA MATURED UNDER VARIOUS ENVIRONMENTAL CONDITIONS
3. Effect of seed quality on cooking quality and yield of a subsequent crop of field pea
4. Variability in physico-chemical properties and nutrient composition of different pea cultivars
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