EFFECTS OF DIFFERENT PROCESSING METHODS ON THE RESISTANT STARCH CONTENT OF SOME LEGUMES . FUDMA JOURNAL OF SCIENCES, [S. l.], v. 5, n. 1, p. 377–380, 2021. DOI: 10.33003/fjs-2021-0501-581. Disponível em: http://162.254.38.185/index.php/fjs/article/view/581. Acesso em: 17 sep. 2025.