1.
Gurung B, Ojha P, Subba D. Effect of Mixing Pumpkin Puree With Wheat Flour on Physical, Nutritional and Sensory Characteristics of Biscuit. J Food Sci Technol Nepal [Internet]. 2016 Dec. 19 [cited 2024 May 27];9:85-9. Available from: https://www.nepjol.info/index.php/JFSTN/article/view/13142