D. Mazumder, A. Narzary, and S. K. Nath, “Chemical Composition, Characterization and Antioxidant Property of a Food Additive Prepared from <i>Vigna Mungo</i> (Black Gram Lentils) Plant Waste”, IJND, vol. 60, no. 3, pp. 378–388, Sep. 2023.