@article{Deshpande_Jha_Singh_Varghese_2005, title={Studies on Soybean Blended Papads with Blackgram (<i>Phaseolus mungo</i>) and Greengram (<i>Phaseolus aureus</i>)}, volume={42}, url={https://www.informaticsjournals.com/index.php/ijnd/article/view/6469}, abstractNote={Several indigenous traditional savoury preparations are being manufactured and extensively consumed in India. Among these, papad constitutes an important food adjunct, being manufactured on cottage scale.}, number={2}, journal={The Indian Journal of Nutrition and Dietetics}, author={Deshpande, Sumedha and Jha, Krishna and Singh, Vineeta and Varghese, Saju}, year={2005}, month={Feb.}, pages={54–62} }