“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”, Pakistan Journal of Scientific & Industrial Research, vol. 66, no. 2, pp. 138–145, Jul. 2023, Accessed: Mar. 07, 2026. [Online]. Available: https://biostaging.pjsir.org/index.php/biological-sciences/article/view/3020