LIMBU, P. K.; ACHARYA, D.; SUBBA, D. Preparation Process, Sensory Profile And Chemical Composition of Sargyangma. Journal of Food Science and Technology Nepal, [S. l.], v. 10, p. 24–27, 2018. DOI: 10.3126/jfstn.v10i0.17970. Disponível em: https://nepjol.info/index.php/JFSTN/article/view/17970. Acesso em: 21 nov. 2024.