(1)
Mahmood, S.; Pasha, I.; Iqbal, M. W.; Riaz, T.; Adnan, M.; Chitrakar, B.; Azam, M. Rheological and Sensory Attributes of Wheat, Quinoa and Buckwheat Composite Flour and Their Use in Bakery Products. J Food Sci Technol Nepal 2019, 11, 25-31.