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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

has been cited by the following article:

• TITLE: Grain Yield and Protein Content of Brazilian Cowpea Genotypes under Diverse Ugandan Environments

  AUTHORS: Gabriel Ddamulira, Carlos Antonio Fernandes Santos, Peter Obuo, Mildred Alanyo, Charles Kasozi Lwanga

  KEYWORDS: Stability, Adaptability, AMMI, GxE Interaction

  JOURNAL NAME: American Journal of Plant Sciences, Vol.6 No.13, August 27, 2015

  ABSTRACT: Twenty nine cowpea genotypes, including four Ugandan genotypes, were evaluated for grain yield, protein stability and adaptability under diverse environments in a randomized complete block design with three replications. The analysis showed that cowpea grain yield and protein content were significantly (P