Study of the physicochemical composition of pumpkin seeds flour as a food ingredient. INNOTEC, [S. l.], n. 7 ene-dic, p. 25–30, 2012. DOI: 10.26461/07.04. Disponível em: https://ojs.latu.org.uy/index.php/INNOTEC/article/view/156. Acesso em: 9 aug. 2026.