MINAROVIČOVÁ, L. .; LAUKOVÁ, M. .; KOHAJDOVÁ, Z. .; KAROVIČOVÁ, J. .; KUCHTOVÁ, V. . Effect of pumpkin powder incorporation on cooking and sensory parameters of pasta. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 11, n. 1, p. 373–379, 2017. DOI: 10.5219/743. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/743. Acesso em: 16 apr. 2024.