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Agronomical factors influencing the legumin/vicilin ratio in pea (Pisum sativum L.) seeds

✍ Scribed by Cécile Mertens; Lydie Dehon; Audrey Bourgeois; Christine Verhaeghe-Cartrysse; Christophe Blecker

Book ID
112135140
Publisher
John Wiley and Sons
Year
2011
Tongue
English
Weight
145 KB
Volume
92
Category
Article
ISSN
0022-5142

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Constitution of leguminous seeds: VII.—Ease of cooking field peas (Pisum sativum L.) in relation to phytic acid content and calcium diffusion
✍ T. M. Rosenbaum; B. E. Baker 📂 Article 📅 1969 🏛 John Wiley and Sons 🌐 English ⚖ 571 KB

Cooking tests (single pea puncture), phytic acid analyses, water absorption and 45Ca diffusion experiments have been performed on individual peas selected from two samples of field peas (Pisum sativum L.). One sample (Avion brand) was judged by the supplier to have good cooking qualities and the oth