Variation in pea (Pisum Sativum L.) seed quality traits defined by physicochemical functional properties

Pea is one of the most produced and consumed pulse crops around the world. The study of genetic variability within pea germplasm is an important tool to identify outstanding accessions with optimal functional and nutritional qualities. In the present study, a collection of 105 pea accessions was ana...

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Detalhes bibliográficos
Autor principal: Santos, Carla S. (author)
Outros Autores: Carbas, Bruna (author), Castanho, Ana (author), Vasconcelos, Marta W. (author), Patto, Maria Carlota Vaz (author), Domoney, Claire (author), Brites, Carla (author)
Formato: article
Idioma:eng
Publicado em: 2019
Assuntos:
Cooking quality
Genetic markers
Pea flour
Protein
Pulses
Rapid visco analyser profile
Resistant starch
Seed phenotype
Texto completo:http://hdl.handle.net/10400.14/28919
País:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/28919

Texto Completo

http://hdl.handle.net/10400.14/28919

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