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Differences between easy-and difficult-to-mill chickpea (Cicer arietinumL.) genotypes. Part I: Broad chemical composition

Wood, Jennifer A., Knights, Edmund J., Campbell, Grant M. and Choct, Mingan (2014) Differences between easy-and difficult-to-mill chickpea (Cicer arietinumL.) genotypes. Part I: Broad chemical composition. Journal of the Science of Food and Agriculture, 94 (7). pp. 1437-1445. ISSN 0022-5142

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Abstract

Ease of milling is an important quality trait for chickpeas (Cicer arietinum L.) and involves two separate processes: removal of the seed coat and splitting of cotyledons. Four chickpea genotypes (two desi types, one kabuli type and one interspecific hybrid with ‘wild’ C. echinospermum parentage) of differing ease of milling were examined to identify associated seed composition differences in the seed coat, cotyledons and their junctions (abaxial and adaxial).

Item Type: Article
Subjects: T Technology > T Technology (General)
Schools: School of Applied Sciences
Related URLs:
Depositing User: Elizabeth Boulton
Date Deposited: 02 Mar 2015 10:35
Last Modified: 02 Mar 2015 12:19
URI: http://eprints.hud.ac.uk/id/eprint/23599

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