Authors: Duhan, A Khetarpaul, N Bishnoi, S

Citation: A. Duhan et al., Saponin content and trypsin inhibitor activity in processed and cooked pigeon pea cultivars, INT J F S N, 52(1), 2001, pp. 53-59

Authors: Duhan, A Khetarpaul, N Bishnoi, S

Citation: A. Duhan et al., Effect of soaking, germination and cooking on phytic acid and hydrochloricacid extractability of a pigeonpea cultivar, J FD SCI M, 38(4), 2001, pp. 374-378

Authors: Duhan, A Khetarpaul, N Bishnoi, S

Citation: A. Duhan et al., Effects of domestic processing and cooking on in vitro protein digestibility of pigeon pea, ECOL FOOD N, 39(1), 2000, pp. 95-103

Authors: Duhan, A Khetarpauli, N Bishnoi, S

Citation: A. Duhan et al., Improvement in starch digestibility (in vitro) of various pigeonpea cultivars through processing and cooking, ECOL FOOD N, 37(6), 1999, pp. 557-568