Poudel, Pradeep Kaji, and Dhan B. Karki. “Study on Phenolic Compounds and Effect of Time-Temperature Treatment on Amylase Activities of High Hill Buckwheat in Nepal”. Journal of Food Science and Technology Nepal 8 (December 16, 2014): 46–51. Accessed November 21, 2024. https://nepjol.info./index.php/JFSTN/article/view/11749.