WASET
    Ch. Sarojnalini and  Wahengbam Sarjubala Devi ,  Antioxidant Properties and Nutritive Values of Raw and Cooked Pool Barb (Puntius sophore) of Eastern Himalayas.   journal   = {International Journal of Nutrition and Food Engineering}, [online]. World Academy of Science, Engineering and Technology.
    January 2014, vol. 85(1). 8 - 12
    [viewed 25 April 2024]. Available from: https://publications.waset.org/pdf/9997118.