KAMALANATHAN, G.; SARASWATHI, G.; DEVADAS, R. P. Calcium, Iron, Thiamine and Ascorbic Acid Content of Three Vegetables Cooked by Three Methods. The Indian Journal of Nutrition and Dietetics, [S. l.], v. 9, n. 4, p. 202–205, 1972. Disponível em: https://informaticsjournals.co.in/index.php/ijnd/article/view/10660. Acesso em: 8 nov. 2024.