*, Vandarkuzhali, and Narayanasamy Sangeetha. “Color, Texture, Cooking Properties and Nutritional Composition of Extruded Pasta Incorporated With Germinated Horse Gram (Macrotyloma Uniflorum) Flourc”. IJRDO-Journal of Applied Science 1, no. 5 (September 30, 2015): 26-38. Accessed July 3, 2024. https://ijrdo.org/index.php/as/article/view/2327.