“Enhancement of Nutritional Profile, Rheological and Quality Features of Wheat Flour Biscuits Supplemented With Lentil-Oat Flour: Quality Features of Wheat Lentil-Oat Flour Supplemented Biscuits”. 2023. Biological Sciences - PJSIR 66 (2): 138-45. https://doi.org/10.52763/PJSIR.BIOL.SCI.66.2.2023.138.145.