TANDON, M.; SINGH, G. 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, [S. l.], v. 24, n. 11, p. 346–352, 1987. Disponível em: https://informaticsjournals.co.in/index.php/ijnd/article/view/13459. Acesso em: 8 nov. 2024.