KANNEBOINA SOUJANYA; T. SUPRAJA; APARNA KUNA; RAMAKRISHNAN M. NAIR; S. TRIVENI; YOGENDRA K. Evaluation of Cooking Properties of Vegetable Soybean (Glycine max (L.) Merrill) Genotypes. Archives of Current Research International, [S. l.], v. 25, n. 3, p. 212–219, 2025. DOI: 10.9734/acri/2025/v25i31110. Disponível em: https://journalacri.com/index.php/ACRI/article/view/1110. Acesso em: 16 sep. 2025.