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Article

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

Journal of the science of food and agriculture - 1 May 2014

Wood Jennifer A, Knights Edmund J, Campbell Grant M, Choct Mingan

Abstract excerpt

BACKGROUND: Part I introduced the concept of easy- and difficult-to-mill chickpea genotypes, the broad chemical composition of their seed fractions and proposed mechanistic explanations for physical differences consistent with observed variation in milling ease. Part II continues this research by delving deeper into the amino acid, fatty acid and mineral components. RESULTS: No association between fatty acid...

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PMID: 24122721
DOI: 10.1002/jsfa.6436

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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