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Article

Physico-chemical characteristics, water absorption, soaking and cooking properties of some Sicilian populations of chickpea (Cicer arietinum L.).

International journal of food sciences and nutrition - 1 Nov 2004

Patanè Cristina, Iacoponi Elisa, Raccuia Salvatore A

Abstract excerpt

The physical and physico-chemical properties of several Kabuli chickpeas originating from Sicily (South Italy) were determined. Twelve genotypes in all, including two controls (ILC484, of the ICARDA genebank, and 'Calia', a traditional Italian cultivar), were analysed. A large variability among genotypes was ascertained for swelling capacity (coefficient of variation [CV] = 27.9%), swelling index (CV = 30.5%) and...

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PMID: 16019298
DOI: 10.1080/09637480400015836

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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