| This article must adhere to the biographies of living persons (BLP) policy, even if it is not a biography, because it contains material about living persons. Contentious material about living persons that is unsourced or poorly sourced must be removed immediately from the article and its talk page, especially if potentially libellous. If such material is repeatedly inserted, or if you have other concerns, please report the issue to this noticeboard.If you are a subject of this article, or acting on behalf of one, and you need help, please see this help page. |
 | This article is rated Start-class on Wikipedia's content assessment scale. It is of interest to the following WikiProjects: | |||||||||||||||||
| ||||||||||||||||||
Untitled edit
Following are three independent reliable sources with significant coverage of the subject: 1. An article from the national science journal (Current Science, Indian Academy of Science) 2. An article in THe Hindu 3. An article in Hindustan Times (Rudr Food Column)
https://www.currentscience.ac.in/Volumes/116/07/1051.pdf https://www.thehindu.com/sci-tech/technology/microchips-computational-gastronomy-food-data-science-technology/article26058254.ece https://www.hindustantimes.com/brunch/the-secret-ingredient-of-indian-food/story-jVj3eQUki0BDiLz5XKOYHM.html
Let me know if any more inputs are needed to be generated.