REHMAN, Z.- ur-.; RASHID, M.; SALARIYA, A. M. ?AVAILABLE AND UNAVAILABLE CARBOHYDRATE CONTENT OF BLACK GRAM (VIGNA MUNGO) AND CHICK-PEA (CICER ARIETINUM) AS AFFECTED BY SOAKING AND COOK- ING PROCESSES. Biological Sciences - PJSIR, [S. l.], v. 46, n. 6, p. 457–461, 2003. Disponível em: https://v2.pjsir.org/index.php/biological-sciences/article/view/1701. Acesso em: 22 nov. 2024.