BHANDARI, A.; THAPALIYA, S. Comparison Of Physicochemical Properties of Biscuits Supplemented With Soy, Kinema, And Buckwheat Flour. Nepal Journal of Biotechnology, [S. l.], v. 11, n. 1, p. 16–26, 2023. DOI: 10.54796/njb.v11i1.277. Disponível em: https://nepjb.com/index.php/NJB/article/view/277. Acesso em: 18 may. 2024.