POUDEL, P. K.; KARKI, D. B. Study on Phenolic Compounds and Effect of Time-Temperature Treatment on Amylase Activities of High Hill Buckwheat in Nepal. Journal of Food Science and Technology Nepal, [S. l.], v. 8, p. 46–51, 2014. DOI: 10.3126/jfstn.v8i0.11749. Disponível em: https://www.nepjol.info/index.php/JFSTN/article/view/11749. Acesso em: 2 dec. 2024.