EKOP, A.S. Changes in Amino Acid Composition of African Yam Beans (Sphenostylis stenocarpas) and African Locust Beans (Parkia filicoida) on Cooking. Pakistan Journal of Nutrition, [S. l.], v. 5, n. 3, p. 254–256, 2006. DOI: 10.3923/pjn.2006.254.256. Disponível em: https://pjnonline.org/pjn/article/view/349. Acesso em: 1 jul. 2025.