MAZUMDER, D.; NARZARY, A.; NATH, S. K. Chemical Composition, Characterization and Antioxidant Property of a Food Additive Prepared from <i>Vigna Mungo</i> (Black Gram Lentils) Plant Waste. The Indian Journal of Nutrition and Dietetics, [S. l.], v. 60, n. 3, p. 378–388, 2023. DOI: 10.21048/IJND.2023.60.3.33129. Disponível em: http://www.informaticsjournals.com/index.php/ijnd/article/view/33129. Acesso em: 20 may. 2024.