Association and variation among cooking quality traits in Kabuli chickpea (Cicer arietinum L)

被引：0
|
作者：
Waldia, RS
Singh, VP
Sood, DR
Sardana, PK
Mehla, IS
机构：
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 1996年 / 33卷 / 05期
关键词：
chickpea; cooking quality; Kabuli; genotypes; physical properties;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
One hundred and ten Kabuli chickpea genotypes were studied for physical and gravimetric properties to judge their role in cooking quality. Seed index, seed volume, seed density, swelling capacity and seed coat content were found to be important attributes, affecting cooking quality to a greater extent The genotypes 'FLIP 88-36C','FLIP 88-39C','FLIP 90-127C', 'HK 91-23', 'HK 92-98', 'KH 92-96' and 'HK 92-100' were found to be better and could be used in breeding programme to select desirable segregants for cooking quality.
引用
收藏
页码：397 / 402
页数：6
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