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Elsevier

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Effect of cooking on protein quality of chickpea (Cicer arietinum) seeds

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Technological properties, antioxidant activity and total phenolic and flavonoid content of pigmented chickpea (Cicer arietinum L.) cultivars

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Effect of soaking, cooking and crude -galactosidase treatment on the oligosaccharide content of red gram flour

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Effect of ripening stage and technological treatments on the lipid composition, lipase and lipoxygenase activities of chickpea (Cicer arietinum L.)

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