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Mahmood, S., Pasha, I., Iqbal, M.W., Riaz, T., Adnan, M., Chitrakar, B. and Azam, M. 2019. Rheological and Sensory Attributes of Wheat, Quinoa and Buckwheat Composite Flour and their Use in Bakery Products. Journal of Food Science and Technology Nepal. 11, (Dec. 2019), 25–31. DOI:https://doi.org/10.3126/jfstn.v11i0.29706.