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dc.contributorNakoul, Hannien_US
dc.contributorSingh, K. Ben_US
dc.creatorC. Williams, Philipen_US
dc.date.accessioned2021-02-23T23:38:35Z
dc.date.available2021-02-23T23:38:35Z
dc.identifierhttps://mel.cgiar.org/dspace/limiteden_US
dc.identifier.citationPhilip C. Williams, Hanni Nakoul, K. B Singh. (19/9/2006). Relationship between cooking time and some physical characteristics in chickpeas (Cicer arietinum L. ). Journal of the Science of Food and Agriculture, 34 (5), pp. 492-496.en_US
dc.identifier.urihttps://hdl.handle.net/20.500.11766/12570
dc.description.abstractThe time required to cook chickpeas (Cicer arietinum) varies from 55 to over 200 min. Seed weight and volume, swelling index and hydration capacity were found to correlate with cooking time. Correlation coefficients of between 0.65 and 0.75 were found for kabuli‐type (large seed) chickpeas, and coefficients of between 0.78 and 0.87 when desi types (small seed) were included. These relationships enable large numbers of chickpea genotypes to be screened rapidly into long, medium and short cooking time types.en_US
dc.languageenen_US
dc.publisherWiley (12 months)en_US
dc.sourceJournal of the Science of Food and Agriculture;34,(2006) Pagination 492-496en_US
dc.titleRelationship between cooking time and some physical characteristics in chickpeas (Cicer arietinum L.)en_US
dc.typeJournal Articleen_US
dcterms.available2006-09-19en_US
dcterms.extent492-496en_US
dcterms.issued1983-05-01en_US
cg.subject.agrovocseedsen_US
cg.subject.agrovoccicer arietinumen_US
cg.subject.agrovocchickpeasen_US
cg.subject.agrovocChickpeaen_US
cg.contributor.centerInternational Center for Agricultural Research in the Dry Areas - ICARDAen_US
cg.contributor.centerCanadian Grain Commissionen_US
cg.contributor.funderInternational Center for Agricultural Research in the Dry Areas - ICARDAen_US
cg.contributor.projectCommunication and Documentation Information Services (CODIS)en_US
cg.contributor.project-lead-instituteInternational Center for Agricultural Research in the Dry Areas - ICARDAen_US
cg.date.embargo-end-dateTimelessen_US
cg.contactunkonwn@unknown2.comen_US
cg.identifier.doihttps://dx.doi.org/10.1002/jsfa.2740340510en_US
cg.isijournalISI Journalen_US
dc.identifier.statusTimeless limited accessen_US
mel.impact-factor2.614en_US
cg.issn0022-5142en_US
cg.issn1097-0010en_US
cg.journalJournal of the Science of Food and Agricultureen_US
cg.issue5en_US
cg.volume34en_US


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