LISTYANI, E. N.; UJIANTI, R. M. D.; FERDIANSYAH, M. K.; HASBULLAH, U. H. A.; NOVITA, M. EFFECT OF ENZYMATICALLY MODIFIED PUMPKIN FLOUR ON THE PHYSICAL, CHEMICAL, AND SENSORY PROPERTIES OF WHITE BREAD. Journal of microbiology, biotechnology and food sciences, [S. l.], p. e12977, 2026. DOI: 10.55251/jmbfs.12977. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/12977. Acesso em: 29 sep. 2026.