REHMAN, Z.-U.-.; SHAH, W. ?EFFECT OF DIFFERENT DOMESTIC PROCESSING AND COOKING METHODS ON THE TANNIN CONTENTS OF LENTILS (LENS ESCULENTA). Biological Sciences - PJSIR, [S. l.], v. 39, n. 1-4, p. 60–63, 1996. Disponível em: https://v2.pjsir.org/index.php/biological-sciences/article/view/2374. Acesso em: 22 nov. 2024.