ENRICHMENT OF TRADITIONAL RECEPIES WITH FRESH AND DEHYDRATED FENUGREEK LEAVES AND ASSESSMENT OF NUTRITIONAL QUALITY. International Journal of Food and Nutritional Sciences, [S. l.], v. 5, n. 3, p. 84–87, 2016. Disponível em: https://ijfans.org/index.php/Journal/article/view/414. Acesso em: 10 sep. 2026.