तंदूर की रोटी (Hindi Wikipedia)

Analysis of information sources in references of the Wikipedia article "तंदूर की रोटी" in Hindi language version.

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archive.org

books.google.com

doi.org

  • Chawda, Shruti; Tarafdar, Abhrajyoti; Sinha, Alok; Mishra, Brijesh Kumar (2017). "Profiling and Health Risk Assessment of PAHs Content in Tandoori and Tawa Bread from India". Polycyclic Aromatic Compounds: 1–12. डीओआइ:10.1080/10406638.2017.1349679.

indiatimes.com

economictimes.indiatimes.com

intach.org

kabobcentral.com

  • http://kabobcentral.com/tandoorbpage.html Archived 2014-10-06 at the वेबैक मशीन
    - "Archived copy". मूल से 2008-12-21 को पुरालेखित. अभिगमन तिथि 2011-01-06.सीएस1 रखरखाव: Archived copy as title (link)

malatyahaber.com

  • http://kabobcentral.com/tandoorbpage.html Archived 2014-10-06 at the वेबैक मशीन
    - "Archived copy". मूल से 2008-12-21 को पुरालेखित. अभिगमन तिथि 2011-01-06.सीएस1 रखरखाव: Archived copy as title (link)

plymouth.ac.uk

pearl.plymouth.ac.uk

slate.com

vu.edu.au

vuir.vu.edu.au

web.archive.org

  • http://kabobcentral.com/tandoorbpage.html Archived 2014-10-06 at the वेबैक मशीन
    - "Archived copy". मूल से 2008-12-21 को पुरालेखित. अभिगमन तिथि 2011-01-06.सीएस1 रखरखाव: Archived copy as title (link)
  • Sanghvi, Vir (2004). Rude Food: The Collected Food Writings of Vir Sanghvi. Penguin Books India. आई॰ऍस॰बी॰ऍन॰ 9780143031390.
    - Lawler, Andrew (2013-01-30). "The Mystery of Curry". मूल से 7 अक्तूबर 2018 को पुरालेखित. अभिगमन तिथि 19 नवंबर 2019.
    - Ritu, Grishm. "Virasat" (PDF). मूल (PDF) से 2 जुलाई 2018 को पुरालेखित. अभिगमन तिथि 19 नवंबर 2019.
    - Bhuyan, Avantika (2017-04-09). "How archaeologists across the country are unearthing the food of ancestors to shed light on the evolution of eating". मूल से 2 जुलाई 2018 को पुरालेखित. अभिगमन तिथि 19 नवंबर 2019.
  • Galali, Yaseen (2014). "Quality and Shelf-life of Pita and Tandoor Breads Supplemented with Three Novel Functional Ingredients". Plymouth University. मूल से 24 दिसंबर 2018 को पुरालेखित. अभिगमन तिथि 19 नवंबर 2019 – वाया Pearl.