Diversity in seed and flour properties in field pea (Pisum sativum) germplasm

@inproceedings{Singh2010DiversityIS,
  title={Diversity in seed and flour properties in field pea (Pisum sativum) germplasm},
  author={Narpinder Singh and Navpreet Kaur and Jai Chand Rana and Surinder K. Sharma},
  year={2010}
}
Abstract The genetic diversity in agronomic, seeds (physicochemical, hydration, textural and cooking) and flour (pasting and gel texture) characteristics amongst 71 field pea lines was studied. L ∗-, a ∗-, b ∗-values, seed weight, density, hydration capacity, swelling capacity and cooking time ranged between 43.6 and 67.1, −2.3 and 6.2, 5.8 and 17.4, 4.26 and 25.65 g/100 seeds, 0.55 and 2.01 g/ml, 0.05 and 0.31 g/seed, 0.02 and 0.76 ml/seed and 45 and 81 min, respectively. Amylose content of… CONTINUE READING

Citations

Publications citing this paper.
SHOWING 1-10 OF 12 CITATIONS