1.
Deshpande B, Vaidehi MP. Comparative Evaluation of Tandoori Naans and Kharaboondi Enriched with Full-Fat and Defatted Soyflours. IJND [Internet]. 1998 Feb. 1 [cited 2024 Nov. 8];35(2):38-42. Available from: https://informaticsjournals.co.in/index.php/ijnd/article/view/14834