AKUBOR PI. Effect of processing methods on the chemical composition and functional properties of pigeon pea seed. Innovare Journal of Food Sciences, [S. l.], v. 5, n. 4, p. 15–19, 2017. Disponível em: https://innovareacademics.in/journals/index.php/ijfs/article/view/21068. Acesso em: 17 sep. 2021.