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Evaluation of physicochemical properties and microbiological safety of pumpkin (Cucurbita pepo) seed composite flours

Crossref DOI link: https://doi.org/10.30574/gscbps.2020.12.3.0223

Published Online: 2020-09-30

Update policy: https://doi.org/10.30574/gscbps.ourcrossmarkpolicy