PATEL, Gaurav; SINGH, Shanker Suwan. Preparation and Quality Assessment of Sattu Bread Prepared by Using Refined Wheat Flour, Sattu (Gram & Barley) and Sago Flour (Tapioca). International Journal of Research in Engineering, Science and Management, [S. l.], v. 4, n. 12, p. 20–22, 2021. Disponível em: https://journal.ijresm.com/index.php/ijresm/article/view/1579.. Acesso em: 3 dec. 2024.