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“?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, vol. 46, no. 6, pp. 457–461, Dec. 2003, Accessed: Mar. 10, 2026. [Online]. Available: https://www.v2.pjsir.org/index.php/biological-sciences/article/view/1701