BASHIR, Mubeen et al. 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://stage.bcsrj.com/index.php/bcsrj/article/view/1816. Acesso em: 18 apr. 2026.