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EFFECT OF DIFFERENT SOA KING AND COOKING METHODS ON PHYSICAL CHARACTERISTICS, PHYTIC ACID CONTENT AND PROTEIN DIGESTIBILITY OF RED KIDNEY BEANS. Pakistan Journal of Scientific & Industrial Research. 2002;45(1):41-45. Accessed March 10, 2026. https://www.v2.pjsir.org/index.php/biological-sciences/article/view/1741