Tandon, M. and Singh, G. (1987) “Effect of Addition of Defatted Soy Flour on Physico - Chemical Characteristics and Acceptability of a Traditional Savoury ‘urd Barian’”, The Indian Journal of Nutrition and Dietetics, 24(11), pp. 346–352. Available at: https://informaticsjournals.com/index.php/ijnd/article/view/13459 (Accessed: 30 April 2024).