DABASH, V.; BUREÅ¡OVÃ¡, I.; TOKÃ¡R, M.; ZACHAROVÃ¡, M.; GÃ¡L, R. THE EFFECT OF ADDED PUMPKIN FLOUR ON SENSORY AND TEXTURAL QUALITY OF RICE BREAD. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 6, n. 6, p. 1269–1271, 2017. DOI: 10.15414/jmbfs.2017.6.6.1269-1271. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/8614. Acesso em: 21 mar. 2025.