NIROULA, A.; POKHAREL, A.; ACHARYA, J. Effect of Type of Sugar and Dough Relaxation Time on the Shape Characteristics of Biscuits. Journal of Food Science and Technology Nepal, [S. l.], v. 12, n. 12, p. 25–30, 2020. DOI: 10.3126/jfstn.v12i12.27198. Disponível em: https://nepjol.info/index.php/JFSTN/article/view/27198. Acesso em: 22 apr. 2024.