ARYA, S.; RUDRAMMA, . Changes in Free and Bound Lipids, Fatty Acids and Carotenoids during Processing and Storage of Quick Cooking Greengram and Blackgram Dhals. The Indian Journal of Nutrition and Dietetics, [S. l.], v. 38, n. 9, p. 301–306, 2001. Disponível em: https://informaticsjournals.com/index.php/ijnd/article/view/6859. Acesso em: 26 apr. 2024.