GUPTA, P.; SINGH, Y. Development and Sensory Evaluation of Pearl Millet Based Value Added Biscuits Blended with Different Non-wheat Flours. Asian Pacific Journal of Health Sciences, [S. l.], v. 7, n. 4, p. 29–32, 2020. Disponível em: https://apjhs.com/index.php/apjhs/article/view/1102. Acesso em: 28 mar. 2024.