RUTUJA IRALEPATIL; R. SURYA PRIYADHARSHINI; DEKKA SRENUJA; VINCENT HEMA; V.R. SINIJA; VIDYALAKSHMI, R. 发芽和热液处理对小米（kodo小米、little小米和barnyard小米）营养成分和颜色特征的影响. 食品营养化学, [S. l.], v. 2, n. 1, p. 221, 2024. DOI: 10.18686/zhfnc.v2i1.221. Disponível em: https://cae.usp-pl.com/index.php/zhfnc/article/view/221. Acesso em: 16 10月. 2024.