1. Effect of heat treatment and fermentation on anti‐nutrients content of Lima bean (Phaseolus lunatus) during production of daddawa analogue;Adeniran H. A.;Annual Review & Research in Biology,2013
2. Effect of controlled fermentation on the oligosaccharides content of two common Nigerian Vigna unguiculata beans (drum and oloyin);Adewumi G. A.;African Journal of Biotechnology,2009
3. Variability in phytochemicals, á‐galactosides, sucrose composition and in vitro protein digestibility of common bean (Phaseolus vulgaris L.) varieties;Admassu S.;East African Journal of Sciences,2008
4. Duality of anti‐nutritional factors in pulses;Agarwal A.;Journal of Nutritional Disorders,2016
5. Effect of soaking, autoclaving and repeated boiling on oligosaccharides in cowpea;Agbenorhevi J. K.;Nigerian Food Journal,2010