1.
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. Biol Clin Sci Res J [Internet]. 2025Jun.30 [cited 2025Jul.13];6(6):57-65. Available from: https://bcsrj.com/ojs/index.php/bcsrj/article/view/1816