RIJAL, S.; ADHIKARI, B. Processing Effect on Phytic Acid and Inorganic Phosphorus Content of Soybean (Glycine max, Brown var.). Journal of Food Science and Technology Nepal, [S. l.], v. 7, p. 102–106, 2014. DOI: 10.3126/jfstn.v7i0.11208. Disponível em: https://nepjol.info./index.php/JFSTN/article/view/11208. Acesso em: 23 nov. 2024.