Relationship between physical and chemical characters and cooking quality in lentil
- 1 September 1984
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 32 (5) , 1161-1166
- https://doi.org/10.1021/jf00125a057
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- COOKING QUALITY OF LENTILS GROWN IN THE CANADIAN PRAIRIESCanadian Journal of Plant Science, 1984
- Comparison of the Cooking Quality of Laird and Commercial Chilean Lentils Grown in the Canadian PrairiesCanadian Institute of Food Science and Technology Journal, 1983
- Relationship Between Cookability and Some Chemical and Physical Properties of Faba Beans (Vicia faba L.)Journal of Food Science, 1982
- ESTON LENTILCanadian Journal of Plant Science, 1981
- LAIRD LENTILCanadian Journal of Plant Science, 1979
- Composition, Starch Properties and Protein Quality of LentilsCanadian Institute of Food Science and Technology Journal, 1979
- EFFECT OF MINERAL NUTRITION ON COOKING QUALITY OF LENTILSCanadian Journal of Plant Science, 1978