Saikia, K., Laskar, S. K., Hazarika, M., Das, A., Talukdar, A., & Nath, R. (2019). Evaluation of Certain Physico-Chemical and Sensory Qualities of Duck Meat Patties Incorporated with Black Gram Flour. International Journal of Livestock Research, 9(5), 83–92. Retrieved from https://ijlr.org/ojs_journal/index.php/ijlr/article/view/1264