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
โฆ LIBER โฆ
Search for predictors of cooking quality of marrowfat pea (Pisum sativum L) cultivars
โ 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
- DOI
- 10.1002/jsfa.860
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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