
Quality traits analysis and protein profiling of field pea (Pisum sativum) germplasm from Himalayan region
Keywords: آدامس; FP; field pea; AOA; antioxidant activity; TPC; total phenolic content; TIA; trypsin inhibitory activity; SEM; scanning electron microscopy; SW; seed weight; CT; cooking time; SS; soaked seeds; CS; cooked seeds; HC; hydration capacity; SC; swelling capacit