Pathak, D., & Manandhar, P. . (2023). Unveiling the Proximate, Sensory, Microbial, And Shelf Life of Leavening Agent Modified Gluten-Free Cookies Formulated With Indigenous Nepalese Hill Grains. Nepal Journal of Biotechnology, 11(2), 121–130. https://doi.org/10.54796/njb.v11i2.282