Rehman Z- ur-, Samreen S, Shah WH. ?EFFECT OF COOKING METHOD AND LENGTH OF COOKING TIME ON NUTRITIVE VALUE OF VARIOUS BEAN BROTHS. Pakistan Journal of Scientific & Industrial Research [Internet]. 2003 Oct. 20 [cited 2024 Nov. 22];46(5):358-62. Available from: https://v2.pjsir.org/index.php/biological-sciences/article/view/1672