Damle, M. R., and S. M. Vaidya. 1995. “Comparative Study of Recipes Prepared With Besan and Kesari Dal (<i>L. sativus</I>)”. The Indian Journal of Nutrition and Dietetics 32 (9):229-33. http://www.informaticsjournals.com/index.php/ijnd/article/view/7900.