Bidhilika, and Sunita Mishra. “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 5, no. 6 (July 6, 2022): 340–342. Accessed May 7, 2024. https://journal.ijresm.com/index.php/ijresm/article/view/2237.