Khader, Vijaya, and S. Venkat Rao. “Effect of Cooking and Processing on Protein Quality of Bengal Gram, Green Gram and Horse Gram”. The Indian Journal of Nutrition and Dietetics 23, no. 3 (March 1, 1986): 57–65. Accessed May 5, 2024. http://www.informaticsjournals.com/index.php/ijnd/article/view/13286.