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Costa, G., Queiroz-Monici, K., Reis, S. and Oliveira, A. (2006) Chemical Composition, Dietary Fibre and Resistant Starch Contents of Raw and Cooked Pea, Common Bean, Chickpea and Lentil Legumes. Food Chemistry, 94, 327-330.
http://dx.doi.org/10.1016/j.foodchem.2004.11.020

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