1.
Pahwa A, Khamrui K, Prasad W. Influence of oat flour on pasting properties of flour blends, cooking quality and sensory attributes of vermicelli. The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology [Internet]. 18Nov.2020 [cited 2May2025];44(2):70-4. Available from: https://www.gup.ugal.ro/ugaljournals/index.php/food/article/view/4103