Sathya, R., Amirthaveni, M., & Purushothaman, V. (2002). Enhancing the Bioavailability of Iron from Mungbean (Vigna Radiata) through Simple Modifications in Cooking. The Indian Journal of Nutrition and Dietetics, 39(2), 45–54. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/6809