KHATOON, N.; PRAKASH, J. Cooking Quality and Sensory Profile of Microwave and Pressure Cooked Legumes. The Indian Journal of Nutrition and Dietetics, [S. l.], v. 42, n. 1, p. 13–21, 2005. Disponível em: https://informaticsjournals.co.in/index.php/ijnd/article/view/6478. Acesso em: 8 nov. 2024.