Deshpande, Banu, and M. P. Vaidehi. 1998. “Comparative Evaluation of Tandoori Naans and Kharaboondi Enriched With Full-Fat and Defatted Soyflours”. The Indian Journal of Nutrition and Dietetics 35 (2):38-42. https://informaticsjournals.co.in/index.php/ijnd/article/view/14834.