Patel, G. and Singh, S.S. (2021) “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, 4(12), pp. 20–22. Available at: https://journal.ijresm.com/index.php/ijresm/article/view/1579 (Accessed: 3 May 2024).