“Sensory Attributes, Nutritional Composition and Microbial Load of Value Added Bakery Product ‘Muffins’ Prepared by Incorporation of Black Rice Flour and Flax Seed Flour”, IJFANS, vol. 11, no. 12, pp. 3452–3472, Jan. 2022, Accessed: Aug. 13, 2026. [Online]. Available: https://www.ijfans.org/index.php/Journal/article/view/13224