OJHA, P.; ADHIKARI, A. .; MANANDHAR, U. .; MAHARJAN, S.; MAHARJAN, S. . Utilization Of Buckwheat, Proso Millet, And Amaranth For A Gluten-Free Cereal Bar. Indonesian Food Science and Technology Journal, [S. l.], v. 5, n. 2, p. 57 - 62, 2022. DOI: 10.22437/ifstj.v5i2.17513. Disponível em: https://online-journal.unja.ac.id/ifstj/article/view/17513. Acesso em: 26 nov. 2024.