GURUNG, B.; OJHA, P.; SUBBA, D. Effect of Mixing Pumpkin Puree With Wheat Flour on Physical, Nutritional and Sensory Characteristics of Biscuit. Journal of Food Science and Technology Nepal, [S. l.], v. 9, p. 85–89, 2016. DOI: 10.3126/jfstn.v9i0.13142. Disponível em: https://www.nepjol.info/index.php/JFSTN/article/view/13142. Acesso em: 27 may. 2024.