Supplemental material
International Journal of Food Sciences and Nutrition
Volume 70, 2019 - Issue 5
Food Composition & Analysis
Soaking and cooking modify the alpha-galacto-oligosaccharide and dietary fibre content in five Mediterranean legumes
Sondos NjoumiINAT, University of Carthage, Tunis, Tunisia; ;NUTRIPASS, IRD, SupAgro, University of Montpellier, Montpellier, France; 
http://orcid.org/0000-0003-0326-2367View further author information
http://orcid.org/0000-0003-0326-2367View further author information, Marie Josephe AmiotMOISA, CIRAD, CIHEAM-IAAM, INRA, SupAgro, University of Montpellier, Montpellier, FranceCorrespondence[email protected]
http://orcid.org/0000-0003-4563-4587View further author information
http://orcid.org/0000-0003-4563-4587View further author information, , Sihem BellaghaINAT, University of Carthage, Tunis, Tunisia; http://orcid.org/0000-0003-0164-0395View further author information
http://orcid.org/0000-0003-0164-0395View further author information & Claire Mouquet-RivierNUTRIPASS, IRD, SupAgro, University of Montpellier, Montpellier, France; Correspondence[email protected]
http://orcid.org/0000-0002-3775-4610View further author information
http://orcid.org/0000-0002-3775-4610View further author information