1.
Kanneboina Soujanya, T. Supraja, Aparna Kuna, Ramakrishnan M. Nair, S. Triveni and Yogendra K. Evaluation of Cooking Properties of Vegetable Soybean (Glycine max (L.) Merrill) Genotypes. Arch. Curr. Res. Int. [Internet]. 2025 Mar. 1 [cited 2025 Sep. 16];25(3):212–219. Available from: https://journalacri.com/index.php/ACRI/article/view/1110