MBAH, B.O.; EME, P.E.; OGBUSU, O.F. Effect of Cooking Methods (Boiling and Roasting) on Nutrients and Anti-nutrients Content of Moringa oleifera Seeds. Pakistan Journal of Nutrition, Pakistan, v. 11, n. 3, p. 211–215, 2012. DOI: 10.3923/pjn.2012.211.215. Disponível em: https://pjnonline.org/pjn/article/view/1599. Acesso em: 15 aug. 2025.