BHATTARAI, S.; OJHA, P.; RAI, K. P. Study of Functional Property of Bread Based on Buckwheat and Green Tea. Journal of Food Science and Technology Nepal, [S. l.], v. 7, p. 70–75, 2014. DOI: 10.3126/jfstn.v7i0.10610. Disponível em: https://nepjol.info/index.php/JFSTN/article/view/10610. Acesso em: 17 jul. 2024.