[1]
Dhankhar, J., Vashistha, N. and Sharma, A. 2019. DEVELOPMENT OF BISCUITS BY PARTIAL SUBSTITUTION OF REFINED WHEAT FLOUR WITH CHICKPEA FLOUR AND DATE POWDER. Journal of microbiology, biotechnology and food sciences. 8, 4 (Feb. 2019), 1093–1097. DOI:https://doi.org/10.15414/jmbfs.2019.8.4.1093-1097.