ARYA, S.; RUDRAMMA, . Changes in Thiamine, Roboflavin and Niacin during Processing and Storage of Quick Cooking Dhals Processed by Different Methods. The Indian Journal of Nutrition and Dietetics, [S. l.], v. 39, n. 7, p. 321–326, 2002. Disponível em: http://www.informaticsjournals.com/index.php/ijnd/article/view/6773. Acesso em: 29 apr. 2024.