LIMBU, Prem Kumar; ACHARYA, Devraj; SUBBA, Dilip. Preparation Process, Sensory Profile And Chemical Composition of Sargyangma. Journal of Food Science and Technology Nepal, [S. l.], v. 10, p. 24–27, 2018. DOI: 10.3126/jfstn.v10i0.17970. Disponível em: https://nepjol.info./index.php/JFSTN/article/view/17970. Acesso em: 27 apr. 2025.