A. W. Barclay, P. Petocz, J. Mcmillan-price, V. M. Flood, T. Prvan et al., Glycemic index, glycemic load, and chronic disease risk-a meta-analysis of observational studies, Am J Clin Nutr, vol.87, issue.3, pp.627-664, 2008.

J. E. Bock, R. West, S. Iametti, F. Bonomi, M. Marengo et al., Gluten Structural Evolution During Pasta Processing of Refined and Whole Wheat Pasta from Hard White Winter Wheat: The Influence of Mixing, Drying, and Cooking, Cereal Chemistry Journal, vol.2, issue.5, pp.92-460, 2015.
DOI : 10.1094/CCHEM.2003.80.2.159

T. Brijesh and S. Narpinder, Pulse chemistry and technology, 2012.

C. Cunin, S. Handschin, P. Walther, and F. Escher, Structural-changes of starch during cooking of durum-wheat pasta. Lebensmittel-Wissenschaft und-Technologie-Food Science and Technology, pp.323-328, 1995.

L. Elli, F. Branchi, C. Tomba, D. Villalta, L. Norsa et al., Diagnosis of gluten related disorders: Celiac disease, wheat allergy and non-celiac gluten sensitivity, World Journal of Gastroenterology, vol.21, issue.23, pp.7110-7119, 2015.
DOI : 10.1016/j.jaci.2010.10.007

K. Foster-powell, S. H. Holt, and J. C. Brand-miller, International table of glycemic index and glycemic load values, American Journal of Clinical Nutrition, vol.76, issue.1, pp.5-56, 2002.

E. Graf, K. Empson, and J. Eaton, Phytic acid. A natural antioxidant, J. Biol. Chem, vol.262, issue.24, pp.11647-50, 1987.

V. Greffeuille, A. Marsset-baglieri, N. Molinari, D. Cassan, T. Sutra et al., Enrichment of pasta with faba bean does not impact glycemic or insulin response but can enhance satiety feeling and digestive comfort when dried at very high temperature, Food & Function, vol.207, issue.9, pp.2996-3005, 2015.
DOI : 10.1080/10408390701326243

URL : https://hal.archives-ouvertes.fr/hal-01269198

A. Hou, P. Chen, A. Shi, B. Zhang, and Y. Wang, Sugar Variation in Soybean Seed Assessed with a Rapid Extraction and Quantification Method, International Journal of Agronomy, vol.71, issue.1, 2009.
DOI : 10.1016/j.foodchem.2007.04.065

D. J. Jenkins, C. W. Kendall, L. S. Augustin, S. Franceschi, M. Hamidi et al., Glycemic Index, American Journal of Clinical Nutrition, vol.76, issue.1, pp.266-273, 2002.
DOI : 10.1201/b12261-41

K. Laleg, C. Barron, V. Sante-lhoutellier, S. Walrand, and V. Micard, Protein enriched pasta: structure and digestibility of its protein network, Food & Function, vol.149, issue.2, pp.1196-1207, 2016.
DOI : 10.1016/j.foodchem.2013.10.071

K. Laleg, D. Cassan, J. Abecassis, and V. Micard, Procédé de fabrication de pâte destinée a l'alimentation humaine et/ou animale comprenant au moins 35% de legumineuse. Institut national de la recherche agronomique (INRA) -centre international d'etudes superieures en sciences agronomiques (SupAgro), 2016.

K. Laleg, D. Cassan, C. Barron, P. Prabhasankar, and V. Micard, Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta, PLOS ONE, vol.49, issue.2, 2016.
DOI : 10.1371/journal.pone.0160721.t005

URL : https://hal.archives-ouvertes.fr/hal-01594485

M. Latta and M. Eskin, A simple and rapid colorimetric method for phytate determination, Journal of Agricultural and Food Chemistry, vol.28, issue.6, pp.1313-1315, 1980.
DOI : 10.1021/jf60232a049

C. Martinez-villaluenga, J. Frias, and C. Vidal-valverde, Alpha-Galactosides: Antinutritional Factors or Functional Ingredients?, Critical Reviews in Food Science and Nutrition, vol.106, issue.4, pp.301-316, 2008.
DOI : 10.1016/S0958-6946(98)00071-5

M. H. Morel, P. Dehlon, J. C. Autran, J. P. Leygue, and C. Bar-l-'helgouac-'h, Effects of Temperature, Sonication Time, and Power Settings on Size Distribution and Extractability of Total Wheat Flour Proteins as Determined by Size-Exclusion High-Performance Liquid Chromatography, Cereal Chemistry Journal, vol.46, issue.5, pp.77-685, 2000.
DOI : 10.1016/S1043-4526(08)60104-7

M. Petitot, J. Abecassis, and V. Micard, Structuring of pasta components during processing: impact on starch and protein digestibility and allergenicity, Trends in Food Science & Technology, vol.20, issue.11-12, pp.11-12, 2009.
DOI : 10.1016/j.tifs.2009.06.005