Near-isogenic lines of desi chickpea (Cicer arietinum L.) that differ in milling ease: differences in chemical composition

Differences between Easy- and Difficult-To-Mill Chickpea (Cicer arietinumL.) Genotypes. Part I: Broad Chemical Composition

(2014) Jennifer A. Wood et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Differences between easy- and difficult-to-mill chickpea (Cicer arietinumL.) genotypes. Part II: Protein, lipid and mineral composition

(2013) Jennifer A Wood et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

(2013) Jennifer A Wood et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Differences between easy- and difficult-to-mill chickpea (Cicer arietinumL.) genotypes. Part III: free sugar and non-starch polysaccharide composition

(2013) Jennifer A Wood et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

A gene influencing seed shape of desi type chickpea (Cicer arietinum L.)

(2010) E. J. Knights et al.   PLANT BREEDING

Effect of variety and crude protein content on dehulling quality and on the resulting chemical composition of red lentil (Lens culinaris)

(2008) Ning Wang   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE