SHABBIR HUSSAIN; ALLAH RAKHA; SAJJAD HUSSAIN; ZAFAR ULLAH RAZZAQ. Development of Salt Reduction Bread and Evaluation of its Nutritional and Sensorial Attributes. RADS Journal of Food Biosciences, [S. l.], v. 2, n. 1, p. 34–41, 2023. Disponível em: https://jfbs.juw.edu.pk/index.php/jfbs/article/view/8. Acesso em: 4 may. 2024.