MASKEY, B.; PAUDEL, A.; SHRESTHA, N. K. Effect of Incorporation of Oats and Malted Barley Flours on the Quality of Cookies . Himalayan Journal of Science and Technology, [S. l.], v. 5, n. 01, p. 67–74, 2021. DOI: 10.3126/hijost.v5i01.42142. Disponível em: https://nepjol.info/index.php/hijost/article/view/42142. Acesso em: 27 nov. 2024.