Rayamajhi Sherpa D, Ghimire L, Subba D, Gautam RR. Development and Assessment of Shelf-Stable Spicy Snacks Prepared from Buffalo Tripe by Incorporating Sichuan Pepper (Timur). J Food Sci Technol Nepal [Internet]. 2018 Jun. 30 [cited 2024 May 5];10:28-32. Available from: https://www.nepjol.info/index.php/JFSTN/article/view/17433