[1]
Dahal, S. and Katawal, S.B. 2014. Effect of Batter Ageing on Microbial, Physiochemical Changes and Sensory Quality of Sel-roti. Journal of Food Science and Technology Nepal. 8, (Dec. 2014), 12–17. DOI:https://doi.org/10.3126/jfstn.v8i0.11721.