OGUNGBENLE, Henry Niyi. Effects of Salt Concentrations on the Functional Properties of Some Legume Flours. Pakistan Journal of Nutrition, [S. l.], v. 7, n. 3, p. 453–458, 2008. DOI: 10.3923/pjn.2008.453.458. Disponível em: https://pjnonline.org/pjn/article/view/666. Acesso em: 8 jul. 2025.