Sonawane, S. K., C. R. Vishwasrao, and S. S. Arya. “Effect of Incorporation of Green Leafy Vegetables on Bioactive Components of Papad - an Indian Snack Food”. The Indian Journal of Nutrition and Dietetics, vol. 52, no. 3, Sept. 2015, pp. 266-7, https://www.informaticsjournals.com/index.php/ijnd/article/view/2399.