Relationship between cooking time and some physical characteristics in chickpeas (Cicer arietinum L.)
| cg.contact | unkonwn@unknown2.com | en_US |
| cg.contributor.center | International Center for Agricultural Research in the Dry Areas - ICARDA | en_US |
| cg.contributor.center | Canadian Grain Commission | en_US |
| cg.contributor.funder | International Center for Agricultural Research in the Dry Areas - ICARDA | en_US |
| cg.contributor.project | Communication and Documentation Information Services (CODIS) | en_US |
| cg.contributor.project-lead-institute | International Center for Agricultural Research in the Dry Areas - ICARDA | en_US |
| cg.date.embargo-end-date | Timeless | en_US |
| cg.identifier.doi | https://dx.doi.org/10.1002/jsfa.2740340510 | en_US |
| cg.isijournal | ISI Journal | en_US |
| cg.issn | 0022-5142 | en_US |
| cg.issn | 1097-0010 | en_US |
| cg.issue | 5 | en_US |
| cg.journal | Journal of the Science of Food and Agriculture | en_US |
| cg.subject.agrovoc | seeds | en_US |
| cg.subject.agrovoc | cicer arietinum | en_US |
| cg.subject.agrovoc | chickpeas | en_US |
| cg.subject.agrovoc | chickpea | en_US |
| cg.volume | 34 | en_US |
| dc.contributor | Nakoul, Hanni | en_US |
| dc.contributor | Singh, K. B | en_US |
| dc.creator | C. Williams, Philip | en_US |
| dc.date.accessioned | 2021-02-23T23:38:35Z | |
| dc.date.available | 2021-02-23T23:38:35Z | |
| dc.description.abstract | The 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.identifier | https://mel.cgiar.org/dspace/limited | en_US |
| dc.identifier.citation | Philip 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.status | Timeless limited access | en_US |
| dc.identifier.uri | https://hdl.handle.net/20.500.11766/12570 | |
| dc.language | en | en_US |
| dc.publisher | Wiley (12 months) | en_US |
| dc.source | Journal of the Science of Food and Agriculture;34,(2006) Pagination 492-496 | en_US |
| dc.title | Relationship between cooking time and some physical characteristics in chickpeas (Cicer arietinum L.) | en_US |
| dc.type | Journal Article | en_US |
| dcterms.available | 2006-09-19 | en_US |
| dcterms.extent | 492-496 | en_US |
| dcterms.issued | 1983-05-01 | en_US |
| mel.impact-factor | 2.614 | en_US |