SESIKASHVILI, O.; GAMKRELIDZE, E.; MARDALEISHVILI, N.; DADUNASHVILI, G.; TSAGAREISHVILI, S.; PKHAKADZE, G. The biochemical changes in legumes during high-temperature micronization. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 15, p. 555–565, 2021. DOI: 10.5219/1629. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1629. Acesso em: 22 jul. 2024.