B. Adhikari, S. Bhattarai, and L. Dahal, “Effect of Wheat Gluten on The Quality Attributes of Plant-Based Meat Analogue Formulated with Pea, Soy and Pumpkin Seed Flours”, Himalayan J. Sci. Technol., vol. 8, no. 1, pp. 45–52, Dec. 2024.