4Marconi E,Ruggeri S,Cappelloni M,et al. Physicochemical nutritional and microstructural characteristies of chickpea (Cicer arietinum L.) and common beans (Phaseolus Vulgaris L.) following microwave cooking [J]. J. Agric. Food Chem.,2000,48:5986-5994.
5Attia R S,Shehata A M EI-Tabey,Aman M E,et al. Effect of cooking and decortication on the physical properties the chemical composition and the nutritive value of chickpea (Cicer arietinum L.) [J]. Food chem.,1994,50:125-131.
6Singh U,Subrahmanyam N,Kumar J. Cooking quality and nutritional attributes of some newly developed cultivars of chickpea (Cicer arietinum L.) [J]. J. Sci. Food Agric.,1991,55:37-46.
7Poltronieri F,Areas J A. G,Colli C. Extrusion and iron bioavailability in chickpea (Cicer arietinum L.) [J]. Food Chem.,2000,70:175-178.
8Singh D. K,Rao A. S,Singh R. Amino acid composition of storage proteins of a promising chickpea (Cicer arietinum L.) cultivar [J]. J. Sci. Food Agric.,1988,43:373-379.
9Lombardi-Boccia G,et al. In-vitro iron dialysability from legumes: influence of phytate and extrusion cooking [J]. J. Sci. Food Agric.,1991,55:599-605.
10Gil J,Nadal S. Variability of some physico-chemical characters in Desi and Kabuli chickpea types [J]. J Sci. Food Agric.,1996,71:179-184.
