Influence of genotype and soil type on cooking time in lentil (Lens culinaris Medikus)
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2621.2003.00664.x/fullpdf
Reference12 articles.
1. Composition and Quality of Lentil (Lens culinaris Medik): A Review
2. Comparison of the Cooking Quality of Laird and Commercial Chilean Lentils Grown in the Canadian Prairies
3. COOKING QUALITY OF LENTILS GROWN IN THE CANADIAN PRAIRIES
4. Genetic and environmental variation in the seed size, protein, yield, and cooking quality of lentils
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