Maskey, B., Paudel, A. and Shrestha, N.K. 2021. Effect of Incorporation of Oats and Malted Barley Flours on the Quality of Cookies . Himalayan Journal of Science and Technology. 5, 01 (Dec. 2021), 67–74. DOI:https://doi.org/10.3126/hijost.v5i01.42142.