DEVADAS, R. P.; LEELA, R.; CHANDRASEKARAN, K. N. Effect of Cooking on the Digestibility and Nutritive Value of the Proteins of Black Gram (<I>Phaseolus mungo</I>) and Green Gram (<I>Phaseolus radiatus</I>). The Indian Journal of Nutrition and Dietetics, [S. l.], v. 1, n. 2, p. 84–86, 1964. Disponível em: http://www.informaticsjournals.com/index.php/ijnd/article/view/5014. Acesso em: 26 apr. 2024.