P.N., Ani; V.N.;, Ibeanu; N.N. , Umerah; T.J., Nwanga. Effect of Traditional Processing Methods on Cooking Time, Proximate and Amino Acid Composition of Pigeon Pea (Cajanus Cajan). Journal of Home Economics Research, [S. l.], v. 28, n. 2, 2024. Disponível em: https://journals.heran.org/index.php/JHER/article/view/459. Acesso em: 10 jan. 2025.