MI, Abdul Raheem. PROCESS STANDARDIZATION & PREPARATION OF COOKIES BY INCORPORATION OF DIFFERENT LEVELS OF OAT BRAN. Innovare Journal of Food Sciences, [S. l.], v. 4, n. 3, p. 1–3, 2016. Disponível em: https://www.journals.innovareacademics.in/index.php/ijfs/article/view/11891. Acesso em: 17 dec. 2025.