[1]
M. . Jandyal, . O. P. . Malav, N. . Mehta, and R. V. . Wagh, “Quality Characteristics of Functional Pork Sausages Incorporated with Oat Bran Powder”, jms, vol. 17, no. 1, pp. 1–7, Sep. 2022, doi: 10.48165/jms.2022.1701.