BASHIR, M. .; SHAUKAT, A. .; FATIMA, T. .; FATIMA, S. .; HANIF, M. .; SHAHID, F. .; SHAHID, K. .; KHURSHEED, S. .; JAVED, S. .; REHMAN, F. . Development of Gluten-free Baked Nachos Using Watermelon Rind Powder for Assessment of Physicochemical and Sensory Attributes. Biological and Clinical Sciences Research Journal, [S. l.], v. 6, n. 6, p. 57–65, 2025. DOI: 10.54112/bcsrj.v6i6.1816. Disponível em: https://bcsrj.com/ojs/index.php/bcsrj/article/view/1816. Acesso em: 13 jul. 2025.