Gurung, Bina, Pravin Ojha, and Dilip Subba. 2016. “Effect of Mixing Pumpkin Puree With Wheat Flour on Physical, Nutritional and Sensory Characteristics of Biscuit”. Journal of Food Science and Technology Nepal 9 (December):85-89. https://doi.org/10.3126/jfstn.v9i0.13142.