QUMAR, N. STUDY OF NUTRITIONAL CONSTITUENTS AND SENSORY EVALUATION OF BAKERY PRODUCTS PREPARED FROM SEED AND BARK OF PRUNUS PERSICA (PEACH). International Journal of Research -GRANTHAALAYAH, [S. l.], v. 4, n. 6, p. 12–24, 2016. DOI: 10.29121/granthaalayah.v4.i6.2016.2632. Disponível em: https://www.granthaalayahpublication.org/journals/granthaalayah/article/view/IJRG16_C06_06. Acesso em: 9 may. 2024.