AUDU, S.S.; AREMU, M.O. Effect of Processing on Chemical Composition of Red Kidney Bean (Phaseolus vulgaris L.) Flour. Pakistan Journal of Nutrition, Pakistan, v. 10, n. 11, p. 1069–1075, 2011. DOI: 10.3923/pjn.2011.1069.1075. Disponível em: https://pjnonline.org/pjn/article/view/1538. Acesso em: 15 aug. 2025.