In vitro starch digestibility, expected glycemic index, and thermal and pasting properties of flours from pea, lentil and chickpea cultivars

A starch hydrolysis procedure to estimate glycemic index

Isabel Goñi, Alejandra García‐Alonso, Fulgêncio Saura-Calixto · Nutrition Research · 1997 · 2K citations

Food Chemistry, Starch Hydrolysis Procedure, Biochemistry +8

Grain legumes—a boon to human nutrition

Rudrapatnam N. Tharanathan, S. Mahadevamma · Trends in Food Science & Technology · 2003 · 732 citations

Nutrition, Engineering, Grain Legumes—a Boon +6

Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes

Giovana Ermetice de Almeida Costa, Keila da Silva Queiroz-Monici, Soely Maria Pissini Machado Reis et al. · Food Chemistry · 2005 · 625 citations

Food Chemistry, Nutrition, Food Composition +9

rapid colorimetric procedure for estimating the amylose content of starches and flours

Phil Williams, F.D. Kuzina, I. Hlynka · 1970 · 605 citations

Food Chemistry, Nutrition, Engineering +9

Studies on functional, thermal and pasting properties of flours from different chickpea (Cicer arietinum L.) cultivars

Maninder Kaur, Narpinder Singh · Food Chemistry · 2004 · 451 citations

Food Chemistry, Food Physic, Thermal Processing +3