Listyani EN, Ujianti RMD, Ferdiansyah MK, Hasbullah UHA, Novita M. EFFECT OF ENZYMATICALLY MODIFIED PUMPKIN FLOUR ON THE PHYSICAL, CHEMICAL, AND SENSORY PROPERTIES OF WHITE BREAD. J microb biotech food sci [Internet]. 2026 Sep. 28 [cited 2026 Sep. 29];:e12977. Available from: https://office2.jmbfs.org/index.php/JMBFS/article/view/12977