JANGCHUD, K.; BUNNAG, N. . Effect of Soaking Time and Cooking Time on Qualities of Red Kidney Bean Flour. Agriculture and Natural Resources, Bangkok, Thailand, v. 35, n. 4, p. 409–415, 2001. Disponível em: https://li01.tci-thaijo.org/index.php/anres/article/view/240226. Acesso em: 8 may. 2024.