[1]
“EFFECTS OF SOAKING AND COOKING ON PHYSICAL CHARACTERISTICS, TANNIN CONTENTS AND PROTEIN DIGESTIBILITY OF KIDNEY BEANS (PHASEOLUS VULGARIS L.)”, Pakistan Journal of Scientific & Industrial Research, vol. 39, no. 9-12, pp. 195–199, Dec. 1996, Accessed: Mar. 10, 2026. [Online]. Available: https://www.v2.pjsir.org/index.php/biological-sciences/article/view/2413