The convenience of non-conventional methods for evaluation of the culinary quality of beans . Research, Society and Development, [S. l.], v. 9, n. 11, p. e44491110103, 2020. DOI: 10.33448/rsd-v9i11.10103. Disponível em: https://rsdjournal.org/rsd/article/view/10103. Acesso em: 14 dec. 2025.