DESHPANDE, B.; VAIDEHI, M. P. Comparative Evaluation of Tandoori Naans and Kharaboondi Enriched with Full-Fat and Defatted Soyflours. The Indian Journal of Nutrition and Dietetics, [S. l.], v. 35, n. 2, p. 38–42, 1998. Disponível em: https://informaticsjournals.co.in/index.php/ijnd/article/view/14834. Acesso em: 8 nov. 2024.