RAY, S. . Effect of Kinema Flour on Qualitative Properties of Biscuit . Journal of Food Technology Research, [S. l.], v. 9, n. 1, p. 55–63, 2022. DOI: 10.18488/jftr.v9i1.2938. Disponível em: http://archive.conscientiabeam.com/index.php/58/article/view/2938. Acesso em: 5 may. 2024.