MAQBOOL, Nusrat; SOFI, Sajad Ahmad; MAKROO, Hilal A.; MIR, Shabir A.; MAJID, Darakshan; DAR, B.N. Cooking methods affect eating quality, bio-functional components, antinutritional compounds and sensory attributes of selected vegetables. Italian Journal of Food Science, Singapore, v. 33, n. SP1, p. 150–162, 2021. DOI: 10.15586/ijfs.v33iSP1.2092. Disponível em: https://www.itjfs.com/index.php/ijfs/article/view/2092. Acesso em: 8 nov. 2025.