Cooking quality and nutritional attributes of some nely developed cultivars of chickpea (Cicer arietinum)-Reference-Cited by-同舟云学术

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Cooking quality and nutritional attributes of some nely developed cultivars of chickpea (Cicer arietinum)

Published:1991 Issue:1 Volume:55 Page:37-46
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Singh Umaid,Subrahmanyam Nukala,Kumar Jagdish

Publisher

Wiley

Subject

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

Reference19 articles.

1. The amino acid composition of seed meals of a range of Cicer arietinum (chickpea) types;Boulter;Bull Fac Sci Riyad Univ,1977

2. Eggum B O 1973 A study of certain factors influencing protein utilization in rats and pigs Report 406, National Institute of Animal Science

3. Eggum B O Beames R M 1983 The nutritive value of seed protein 499 531

4. FAO Tech Rep Ser No 24;FAO,1970

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1. Effects of storage conditions on chemistry and technological properties of different cultivars of Chickpea;Journal of Agriculture and Food Research;2024-06

2. Effect of hermetic storage on the development of hard-to-cook characteristics and nutritional properties of mungbean (Vigna radiata (L.) R. Wilczek) and cowpea (Vigna unguiculata (L.) Walp.);Journal of Stored Products Research;2023-12

3. Determination of Quality and Some Technological Characteristics of Different Chickpea Varieties (Cicer arietinum L.);Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi;2022-06-08

4. GREEN SYNTHESIS OF MANGANESE OXIDE NANOPARTICLES USING KIGELIA AFRICANA (LAM.) BENTH. AQUEOUS ROOT EXTRACT AND INFLUENCE ON CHICKPEA (CICER ARIETINUM LINN.) SEED GERMINATION AND PLANT GROWTH;Indian Drugs;2022-06-01

5. Water uptake kinetics in soaking of grass pea;Food Science and Technology;2021-06-11

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