TIWARI, S.; SUBEDI, S.; ACHARYA, J.; NIROULA, A. Effect of Shortenings and Sugar Contents on Shape and Sensory Attributes of Short-dough Biscuits. Journal of Food Science and Technology Nepal, [S. l.], v. 13, n. 13, p. 33–42, 2022. DOI: 10.3126/jfstn.v13i13.68498. Disponível em: https://nepjol.info./index.php/JFSTN/article/view/68498. Acesso em: 16 oct. 2024.