Khatoon, N. and Prakash, J. (2005) “Cooking Quality and Sensory Profile of Microwave and Pressure Cooked Legumes”, The Indian Journal of Nutrition and Dietetics, 42(1), pp. 13–21. Available at: https://informaticsjournals.co.in/index.php/ijnd/article/view/6478 (Accessed: 8 November 2024).