OJHA, Pravin; ADHIKARI, Anuska; MANANDHAR, Utshah; MAHARJAN, Sushma; MAHARJAN, Sophi. 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://www.online-journal.unja.ac.id/ifstj/article/view/17513. Acesso em: 19 apr. 2026.