Niroula A, Pokharel A, Acharya J. Effect of Type of Sugar and Dough Relaxation Time on the Shape Characteristics of Biscuits. J Food Sci Technol Nepal [Internet]. 2020 Dec. 19 [cited 2024 Apr. 23];12(12):25-30. Available from: https://nepjol.info/index.php/JFSTN/article/view/27198