Constitution of leguminous seeds: VII.—Ease of cooking field peas (Pisum sativum L.) in relation to phytic acid content and calcium diffusion
- 1 December 1969
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 20 (12) , 709-712
- https://doi.org/10.1002/jsfa.2740201203
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Cooking quality of pulsesJournal of the Science of Food and Agriculture, 1967
- Constitution of leguminous seeds VI.—The cookability of field peas (pisum sativum l)Journal of the Science of Food and Agriculture, 1966
- THE COOKING QUALITY OF FIELD PEASCanadian Journal of Plant Science, 1964
- Studies on dried peas. I. —The determination of phytate phosphorusJournal of the Science of Food and Agriculture, 1955
- Factors determining the composition and cookability of peasActa Agriculturae Scandinavica, 1950