KATAWAL, S. B.; SUBBA, D. Effect of Frying Medium on the Quality of Sel-roti. Himalayan Journal of Science and Technology, [S. l.], v. 1, p. 45–48, 2017. DOI: 10.3126/hijost.v1i0.25822. Disponível em: https://nepjol.info./index.php/hijost/article/view/25822. Acesso em: 21 nov. 2024.