Constitution of leguminous seeds VI.—The cookability of field peas (pisum sativum l)
- 1 June 1966
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 17 (6), 237-240
- https://doi.org/10.1002/jsfa.2740170602
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- The constitution of leguminous seeds. V.field peas (Pisum sativum L.)Journal of the Science of Food and Agriculture, 1965
- The Cytological Distribution of Calcium in Raw and Cooked Seed PeasJournal of Food Science, 1964
- Microdetermination of calcium in biological materialsAnalytical Biochemistry, 1964
- THE COOKING QUALITY OF FIELD PEASCanadian Journal of Plant Science, 1964
- The interaction between phytic acid and divalent cations during the cooking of dried peasJournal of the Science of Food and Agriculture, 1963
- Studies on dried peas. I. —The determination of phytate phosphorusJournal of the Science of Food and Agriculture, 1955