1.
Goyle A, Mathur M. Sensory Evaluation and Acceptability of Breads Prepared from Refined Wheat and Soyabean Flours. IJND [Internet]. 1999 Feb. 1 [cited 2024 Nov. 8];36(2):48-52. Available from: https://informaticsjournals.co.in/index.php/ijnd/article/view/7372