SONAWANE, S. K.; VISHWASRAO, C. R.; ARYA, S. S. Effect of Incorporation of Green Leafy Vegetables on Bioactive Components of Papad - an Indian Snack Food. The Indian Journal of Nutrition and Dietetics, [S. l.], v. 52, n. 3, p. 266–276, 2015. Disponível em: https://informaticsjournals.com/index.php/ijnd/article/view/2399. Acesso em: 5 may. 2024.