Nutritional composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods

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7. Molecular diversity of chickpea ('Cicer arietinum' L.) genotypes differing in their Raffinose family Oligosaccharides viz., raffinose and stachyose content as revealed through SSR markers
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17. The Physical Properties of High‐Quality Proteins Expanded Extrudates Made from Corn Meal, Chickpea Flour, and Yellow Pea Concentrate
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