BHATTARAI, Shraddha; OJHA, Pravin; RAI, Krishna Prasad. Study of Functional Property of Bread Based on Buckwheat and Green Tea. Journal of Food Science and Technology Nepal, [S. l.], v. 7, p. 70–75, 2014. DOI: 10.3126/jfstn.v7i0.10610. Disponível em: https://nepjol.info./index.php/JFSTN/article/view/10610. Acesso em: 27 apr. 2025.