RAYAMAJHI SHERPA, D.; GHIMIRE, L.; SUBBA, D.; GAUTAM, R. R. Development and Assessment of Shelf-Stable Spicy Snacks Prepared from Buffalo Tripe by Incorporating Sichuan Pepper (Timur). Journal of Food Science and Technology Nepal, [S. l.], v. 10, p. 28–32, 2018. DOI: 10.3126/jfstn.v10i0.17433. Disponível em: https://nepjol.info/index.php/JFSTN/article/view/17433. Acesso em: 24 jun. 2024.