EFFECT OF TRADITIONAL PROCESSING METHODS ON PROTEIN DIGESTIBILITY AND STARCH DIGESTIBILITY OF FIELD PEA (Pisum sativum). International Journal of Food and Nutritional Sciences, [S. l.], v. 6, n. 3, p. 82–88, 2017. Disponível em: https://www.ijfans.org/index.php/Journal/article/view/487. Acesso em: 13 aug. 2026.