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Niroula, A., Pokharel, A. and Acharya, J. 2020. Effect of Type of Sugar and Dough Relaxation Time on the Shape Characteristics of Biscuits. Journal of Food Science and Technology Nepal. 12, 12 (Dec. 2020), 25–30. DOI:https://doi.org/10.3126/jfstn.v12i12.27198.