Changes in the carbohydrate composition of legumes after soaking and cooking

Oligosaccharides in pulses: varietal differences and effects of cooking and germination

P. Udayasekhara Rao, Bhavani Belavady · Journal of Agricultural and Food Chemistry · 1978 · 114 citations

Agriculture, Biochemistry, Food Science +12

Ciceritol, a pinitol digalactoside form seeds of chickpea, lentil and white lupin

Bernard Quéméner, Jean‐Marc Brillouet · Phytochemistry · 1983 · 96 citations

Agriculture, Agronomy, Plant Sciences +5

Nutritional quality of chickpea (Cicer arietinum L.): current status and future research needs

Udaya P. Singh · Plant Foods for Human Nutrition · 1985 · 92 citations

Agriculture, Nutrition, Nutritional Sciences +16

Quick-cooking beans (Phaseolus vulgaris L.): II. Phytates, oligosaccharides, and antienzymes

Vishalakshi Iyer, D. K. Salunkhe, Shridhar K. Sathe et al. · Plant Foods for Human Nutrition · 1980 · 74 citations

Agriculture, Food Science, Plant Sciences +14

Legume Processing Effects on Dietary Fiber Components

Concepción Vidal-Valverde · Journal of Food Science · 1991 · 68 citations

Agriculture, Food Science, Nutritional Sciences +15