Tandon, M., and G. Singh. “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, vol. 24, no. 11, Nov. 1987, pp. 346-52, https://informaticsjournals.com/index.php/ijnd/article/view/13459.