KALA, A.; PRAKASH, J. Chemical Composition and Sensory Attributes of Differently Cooked Starchy Vegetables. The Indian Journal of Nutrition and Dietetics, [S. l.], v. 38, n. 10, p. 338–349, 2001. Disponível em: http://informaticsjournals.com/index.php/ijnd/article/view/6844. Acesso em: 28 apr. 2024.