Maskey B, Paudel A, Shrestha NK. Effect of Incorporation of Oats and Malted Barley Flours on the Quality of Cookies . Himalayan J. Sci. Technol. [Internet]. 2021 Dec. 31 [cited 2025 Dec. 6];5(01):67-74. Available from: https://www.nepjol.info/index.php/hijost/article/view/42142