?AVAILABLE AND UNAVAILABLE CARBOHYDRATE CONTENT OF BLACK GRAM (VIGNA MUNGO) AND CHICK-PEA (CICER ARIETINUM) AS AFFECTED BY SOAKING AND COOK- ING PROCESSES. Pakistan Journal of Scientific & Industrial Research. 2003;46(6):457-461. Accessed March 10, 2026. https://www.v2.pjsir.org/index.php/biological-sciences/article/view/1701