SUBEDI, B.; UPADHYAYA, N. Preparation and Quality Evaluation of Flaxseed Incorporated Cereal (Oat) Bar. Journal of Food Science and Technology Nepal, [S. l.], v. 11, p. 65–68, 2019. DOI: 10.3126/jfstn.v11i0.29693. Disponível em: https://www.nepjol.info/index.php/JFSTN/article/view/29693. Acesso em: 27 apr. 2024.