[1]
R. Raza, M. Jawed, H. J. Khan, A. Ansari, F. Fatima, and A. Hassan, “Chemical and Functional Properties of Pasta Formulated by Blend of Soybean Flour, Wheat Flour and Semolina Flour”, JRS, vol. 33, no. 1, pp. Pages: 21–29, May 2025, Accessed: Jul. 06, 2025. [Online]. Available: http://jorscience.com/index.php/JRS/article/view/7