Yadav, N., & Choudhury, M. K. (2023). Review of Sangri (Prosopis Cineraria Pods) - A Rich Protein Source of Rajasthani Cuisine. International Research Journal of Ayurveda and Yoga, 6(6), 188-192. https://www.journals.acspublisher.com/index.php/irjay/article/view/12961