[1]
Aamna Soomro, Asadullah Marri, Nida Shaikh, Aijaz Hussain Soomro, and Shahzor Gul Khaskheli, “Impact of Cooking Methods on Physicochemical and Sensory Attributes of Apple Gourd”, J. Basic Appl. Sci., vol. 14, pp. 136–140, Jan. 2018.