[1]
Adib, S. and Vasundhara, A.V. 2018. Sensory Quality and Calcium and Iron contents of the Products Incorporated with a Less Familiar Pseudo Cereal-Buckwheat (Fagopyrum esculentum Moench). The Indian Journal of Nutrition and Dietetics. 55, 4 (Oct. 2018), 478–487. DOI:https://doi.org/10.21048/ijnd.2018.55.4.21055.