GARG, S. K.; SINGH, D. S. Optimization of Physical Parameters for Cereals-Pulses Combination Based Extrudates Using Sequential Response Surface Methodology. Journal of Food Science and Technology Nepal, [S. l.], v. 7, p. 61–63, 2014. DOI: 10.3126/jfstn.v7i0.10607. Disponível em: https://nepjol.info/index.php/JFSTN/article/view/10607. Acesso em: 17 aug. 2024.