CHONGCHAROENYANON, B. Functional Properties of White Kidney Bean and Application in Bakery Product. Journal of Food Technology, Siam University, [S. l.], v. 11, n. 1, p. 1–12, 2016. Disponível em: https://li01.tci-thaijo.org/index.php/JFTSU/article/view/68884. Acesso em: 7 may. 2024.