K. Waghray, S. Gulla and K. Bhanuteja. Studies on Sensory Attributes of Wheat (Triticum species) Flour Based "Chapathis" Incorporated with Soy Flour (Glycine max) and Dates (Pheonix dactylifera). CRAFS-V4 [Internet]. 2021 Feb. 18 [cited 2026 Jun. 9];:142-8. Available from: https://stm.bookpi.org/CRAFS-V4/article/view/238