DEVELOPMENT, QUALITY EVALUATION AND POPULARIZATION OF PUMPKIN SEED FLOUR INCORPORATED BAKERY PRODUCTS. International Journal of Food and Nutritional Sciences, [S. l.], v. 2, n. 2, p. 40–45, 2013. Disponível em: https://ijfans.org/index.php/Journal/article/view/81. Acesso em: 8 sep. 2026.