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• W2023854550 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 starch ranged between 21.4% and 58.3%. Pasting temperature, peak viscosity, breakdown, final viscosity and setback of flours from different lines ranged from 73.5 to 81.5 °C, 533 to 3000, 8 to 187, 121 to 2276, and 183 to 998 cP, respectively. The frequency distribution and principal component analysis revealed significant variation in quality traits amongst the 71 field pea lines." @default.
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• W2023854550 date "2010-10-01" @default.
• W2023854550 modified "2023-10-18" @default.
• W2023854550 title "Diversity in seed and flour properties in field pea (Pisum sativum) germplasm" @default.
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• W2023854550 doi "https://doi.org/10.1016/j.foodchem.2010.02.064" @default.
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