BIDHILIKA; MISHRA, Sunita. Physicochemical Properties and Microstructure of Ready-To-Eat (RTE) Breakfast Cereal Made from Popped Pearl Millet, Amaranth Grains and Groundnut Powder. International Journal of Research in Engineering, Science and Management, [S. l.], v. 5, n. 6, p. 340–342, 2022. Disponível em: https://journal.ijresm.com/index.php/ijresm/article/view/2237.. Acesso em: 21 nov. 2024.