Tandon M, Singh G. Effect of Addition of Defatted Soy Flour on Physico - Chemical Characteristics and Acceptability of a Traditional Savoury "urd Barian". IJND [Internet]. 1987 Nov. 1 [cited 2024 May 4];24(11):346-52. Available from: http://www.informaticsjournals.com/index.php/ijnd/article/view/13459