K. WAGHRAY; S. GULLA; K. BHANUTEJA. Studies on Sensory Attributes of Wheat (Triticum species) Flour Based "Chapathis" Incorporated with Soy Flour (Glycine max) and Dates (Pheonix dactylifera). Current Research in Agricultural and Food Science Vol. 4, [S. l.], p. 142–148, 2021. DOI: 10.9734/bpi/crafs/v4/7158D. Disponível em: https://stm.bookpi.org/CRAFS-V4/article/view/238. Acesso em: 9 jun. 2026.