[1]
K. A Batista, W. J Pereira, B. R Moreira, C. NS Silva, and K. F Fernandes, “Effect of autoclaving on the nutritional quality of hard-to-cook common beans (Phaseolus vulgaris)”, ijeab, vol. 5, no. 1, Jan. 2020, Accessed: Nov. 22, 2024. [Online]. Available: https://journal-repository.com/index.php/ijeab/article/view/1541