VONGSUMRAN, K.; RATPHITAGSANTI, W.; CHOMPREEDA , P.; HARUTHAITANASAN, V. Effect of Cooking Conditions on Black Bean Flour Properties and Its Utilization in Donut Cake. Agriculture and Natural Resources, Bangkok, Thailand, v. 48, n. 6, p. 970–979, 2014. Disponível em: https://li01.tci-thaijo.org/index.php/anres/article/view/243493. Acesso em: 17 sep. 2026.