NITASHA WASI; FILZA FATIMA; RUBAB FATIMA; MUHAMMAD USMAN AKHTAR; MUHAMMAD ZAMAN; MUHAMMAD ABU BAKAR. A Comprehensive Review of Nutritional and Sensorial Attributes of Bakery Products Formulated Using Quinoa Flour. RADS Journal of Food Biosciences, [S. l.], v. 3, n. 1, p. 42–47, 2024. Disponível em: http://jfbs.juw.edu.pk/index.php/jfbs/article/view/22. Acesso em: 14 jan. 2025.