Cite
HARVARD Citation
Hussain, A. et al. (2023). Physical and Rheological Studies of Biscuits Developed with Different Replacement Levels of Pumpkin (Cucurbita maxima) Peel, Flesh, and Seed Powders. Journal of food quality. p. . [Online].
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Hussain, A. et al. (2023). Physical and Rheological Studies of Biscuits Developed with Different Replacement Levels of Pumpkin (Cucurbita maxima) Peel, Flesh, and Seed Powders. Journal of food quality. p. . [Online].