๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

Search for predictors of cooking quality of marrowfat pea (Pisum sativum L) cultivars

โœ Scribed by Geoffrey P Savage; Grace E Savage; Adrian C Russell; John P Koolaard


Publisher
John Wiley and Sons
Year
2001
Tongue
English
Weight
91 KB
Volume
81
Category
Article
ISSN
0022-5142

No coin nor oath required. For personal study only.


๐Ÿ“œ SIMILAR VOLUMES


Effect of genotype and pretreatment of f
โœ Black, Robert G; Singh, Umaid; Meares, Cheryl ๐Ÿ“‚ Article ๐Ÿ“… 1998 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 188 KB ๐Ÿ‘ 2 views

Field peas (Pisum sativum), an important pulse crop in Australia, are consumed as human food either as whole seeds or as splits after decortication. The yield of splits is an important economic factor for processors and the cooking quality is important for consumers. E โ€ ects of genotype, other physi

Constitution of leguminous seeds: VII.โ€”E
โœ T. M. Rosenbaum; B. E. Baker ๐Ÿ“‚ Article ๐Ÿ“… 1969 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 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