ROWLANDS, R.; ARONDEKAR, U. S.; DEVADAS, R. P. Effect of Different Methods of Cooking on the Ascorbic Acid and Palatability of Fenugreek Leaves (Trigonella Foenum Graecum). The Indian Journal of Nutrition and Dietetics, [S. l.], v. 3, n. 1, p. 15–17, 1966. Disponível em: http://www.informaticsjournals.com/index.php/ijnd/article/view/14380. Acesso em: 28 apr. 2024.