REHMAN, Z.- ur-.; SALARIYA, A. M.; ZAFAR, S. . I. EFFECT OF DIFFERENT SOA KING AND COOKING METHODS ON PHYSICAL CHARACTERISTICS, PHYTIC ACID CONTENT AND PROTEIN DIGESTIBILITY OF RED KIDNEY BEANS. Biological Sciences - PJSIR, [S. l.], v. 45, n. 1, p. 41–45, 2002. Disponível em: https://v2.pjsir.org/index.php/biological-sciences/article/view/1741. Acesso em: 22 nov. 2024.