Sibt-e-Abbas, M., M. Sadiq Butt, M. Rafiq Khan, and M. Shahid. “Addition of Sesamum Indicum Protein Isolates Improves the Nutritional Quality and Sensorial Attributes of Wheat Flour Muffins”. Progress in Nutrition, Vol. 20, no. 2, Feb. 2018, pp. 241-7, doi:10.23751/pn.v20i2.6363.