GOSWAMI, DEEPANYETA, Dinesh Kumar R, NAVITA BANSAL, RAMA PRASHAT G, and BHARADWAJ C. 2021. “Effect of Cooking and Canning on Digestibility and Antioxidant Potential in Chickpea (Cicer Arietinum) and Pigeon Pea (Cajanus Cajan)”. The Indian Journal of Agricultural Sciences 91 (7): 1063–1066. https://doi.org/10.56093/ijas.v91i7.115131.