- Tytuł:
- Physicochemical properties determining the cooking time of pea (Pisum sativum L.) seeds.
- Autorzy:
-
Prusiński, Janusz
Strychalska, Agnieszka - Powiązania:
- https://bibliotekanauki.pl/articles/2199100.pdf
- Data publikacji:
- 2007-06-20
- Wydawca:
- Instytut Hodowli i Aklimatyzacji Roślin
- Tematy:
-
cooking time
pea cultivars
physicochemical properties of seeds - Opis:
- Undamaged pea seeds of Agra, Wenus, Kwestor, Bursztyn, Rola, Turkus, Set, Kujawski and Ramrod cultivars divided into 3 size fractions were evaluated for physicochemical properties, the rate of fresh weight increments, leachate electroconductivity as well as cooking time. In Kujawski, Turkus, Bursztyn and Ramrod cultivars or in the case of small seeds, the mean fresh weight increments during seed incubation in water were greater, while in Set and in the case of large seeds, the increments were smaller.
- Źródło:
-
Plant Breeding and Seed Science; 2007, 55; 19-30
1429-3862
2083-599X - Pojawia się w:
- Plant Breeding and Seed Science
- Dostawca treści:
- Biblioteka Nauki
Artykuł