KARKI, R. Study on the Preparation of Biscuit and Cake from Amaranthus and Sorghum. Journal of Food Science and Technology Nepal, [S. l.], v. 9, p. 79–84, 2016. DOI: 10.3126/jfstn.v9i0.12172. Disponível em: https://www.nepjol.info/index.php/JFSTN/article/view/12172. Acesso em: 21 may. 2024.