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Effect of soaking and cooking on dietary fibre components of different type of chickpea genotypes.
J Food Sci Technol. 2013 Jun;50(3):579-84. doi: 10.1007/s13197-011-0366-4. Epub 2011 Apr 14.
J Food Sci Technol. 2013.
PMID: 24425956
Free PMC article.
Effect of dehusking and cooking on protein and dietary fibre of different genotypes of desi, kabuli and green type chickpeas (Cicer arietinum).
Vasishtha H, Srivastava RP, Verma P.
Vasishtha H, et al.
J Food Sci Technol. 2014 Dec;51(12):4090-5. doi: 10.1007/s13197-012-0909-3. Epub 2012 Dec 19.
J Food Sci Technol. 2014.
PMID: 25477686
Free PMC article.
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