APPLICATION AND EFFECT OF ADDITION OF POPPED MAKHANA FLOUR ON THE PROPERTIES AND QUALITIES OF BUN. International Journal of Food and Nutritional Sciences, [S. l.], v. 3, n. 6, p. 116–120, 2014. Disponível em: https://www.ijfans.org/index.php/Journal/article/view/249. Acesso em: 13 aug. 2026.