1. Changes in the Cooking Quality and Nutritional Value of Starchy Legumes Due to Adverse Storage Conditions: A Review
2. G., Lajolo, Nig J Nutri Sci 13, 36–38. (2001).
3. J., Daughty, and A. Walker, Legumes in human nutrition 2n edn FAO of the United Nation, FAO, Food and Nut paper No. 20, 1982.
4. A. Iqbal, I. A. Khalil, N, Prateeq, M. S. Khan, Food Chem 97, 331–335 (2006).
5. H. V. Sauvant, D. Tran, G. Bastianelli, and D., Lebus T., Lima bean (Phaseolus lunatus). A program by INRA, CIRAD, AFZ and FAO, 2013. Retrieved 18th June 2014 from http://www.fedipedia.org/node/267