“EFFECT OF TRADITIONAL PROCESSING METHODS ON PROTEIN DIGESTIBILITY AND STARCH DIGESTIBILITY OF FIELD PEA (Pisum sativum)”, IJFANS, vol. 6, no. 3, pp. 82–88, Jan. 2017, Accessed: Jul. 17, 2026. [Online]. Available: https://ijfans.org/index.php/Journal/article/view/487