“Formulation Of Rosa Nutballs And Evaluation Of Its Proximate Principles, Phytochemical Components, And Antioxidant Property” (2022) International Journal of Food and Nutritional Sciences, 11(8), pp. 2137–2146. Available at: https://www.ijfans.org/index.php/Journal/article/view/8433 (Accessed: 13 August 2026).