SHARMA, S.; PAUDYAL, B. Formulation of High Fiber Breakfast Food and Estimation of its Functional Qualities. Journal of Food Science and Technology Nepal, [S. l.], v. 7, p. 76–80, 2014. DOI: 10.3126/jfstn.v7i0.10612. Disponível em: https://www.nepjol.info/index.php/JFSTN/article/view/10612. Acesso em: 2 may. 2024.