UMAR, I. A. . FASTNESS PROPERTIES OF COLOURANTS EXTRACTED FROM LOCUST BEANS AND TAMARIND FRUITS PODS. International Journal of Creative Future and Heritage (TENIAT), [S. l.], v. 1, n. 2, p. 21–34, 2013. DOI: 10.47252/teniat.v1i2.108. Disponível em: http://journal.umk.edu.my/index.php/teniat/article/view/108. Acesso em: 17 may. 2024.