TAMAYO, Daisy G.
 SENSORY QUALITY AND ACCEPTABILITY OF SQUASH (CUCURBITA MAXIMA) CRACKERS AS INFLUENCED BY THE LEVELS OF SQUASH PUREE IN THE FORMULATION.
<strong>Journal of Agriculture and Technology Management</strong>, [S.l.], v. 26, n. 1, p. 10002, june 2024.
ISSN 2599-4980.
Available at: &lt;<a href="http://jatm.ctu.edu.ph/index.php/ttj/article/view/358" target="_new">http://jatm.ctu.edu.ph/index.php/ttj/article/view/358</a>&gt;. Date accessed: 20 may 2026.