ADHIKARI, N.; ACHARYA, D. R. Effect of Incorporation of Malted Sorghum Flour on Quality of Biscuit. Sunsari Technical College Journal, [S. l.], v. 2, n. 1, p. 33–37, 2016. DOI: 10.3126/stcj.v2i1.14796. Disponível em: https://nepjol.info/index.php/STCJ/article/view/14796. Acesso em: 19 apr. 2024.