“EFFECT OF DIFFERENT SOA KING AND COOKING METHODS ON PHYSICAL CHARACTERISTICS, PHYTIC ACID CONTENT AND PROTEIN DIGESTIBILITY OF RED KIDNEY BEANS” (2002) Biological Sciences - PJSIR, 45(1), pp. 41–45. Available at: https://www.biostaging.pjsir.org/index.php/biological-sciences/article/view/1741 (Accessed: 21 March 2026).