STANDARDISATION, ORGANOLEPTIC EVALUATION AND BIOCHEMICAL EVALUATION OF RECIPES USING OATS AND FLAX SEED. International Journal of Food and Nutritional Sciences, [S. l.], v. 3, n. 1, p. 47–55, 2014. Disponível em: https://ijfans.org/index.php/Journal/article/view/144. Acesso em: 8 sep. 2026.