REHMAN, Z.- ur-.; SAMREEN, S.; SHAH, W. H. ?EFFECT OF COOKING METHOD AND LENGTH OF COOKING TIME ON NUTRITIVE VALUE OF VARIOUS BEAN BROTHS. Biological Sciences - PJSIR, [S. l.], v. 46, n. 5, p. 358–362, 2003. Disponível em: https://v2.pjsir.org/index.php/biological-sciences/article/view/1672. Acesso em: 22 nov. 2024.