SUMAN, .; BOORA, P. Changes in Soluble Protein Fractions of Rice Varieties after Cooking by Different Methods. The Indian Journal of Nutrition and Dietetics, [S. l.], v. 53, n. 3, p. 277–285, 2016. DOI: 10.21048/ijnd.2016.53.3.5298. Disponível em: http://informaticsjournals.com/index.php/ijnd/article/view/5298. Acesso em: 8 may. 2024.