Murali, H., & Sukumar, M. (2024). Assessing the Influence of Partial Substitution of Wheat Flour by Brown Rice Flour, Kale and Pithecellobium Dulce Extract on Noodle Properties: A Study of Physical, Nutritional, Antioxidant, and Sensory Characteristics. International Journal of Research in Engineering, Science and Management, 7(5), 120-125. https://doi.org/10.5281/zenodo.11220404