Batista, Karla A, et al. “Effect of Autoclaving on the Nutritional Quality of Hard-to-Cook Common Beans (Phaseolus Vulgaris).” International Journal of Environment, Agriculture and Biotechnology, vol. 5, no. 1, 2020, pp. 22–30. Crossref, https://doi.org/10.22161/ijeab.51.4.