Namrata and Kumar , S. (2024) “Sensory attributes, physico-chemical and cooking quality of pasta formulated with durum wheat semolina and refined wheat flour ”, Journal of Postharvest Technology, 11(4), pp. 1–11. Available at: https://acspublisher.com/journals/index.php/jpht/article/view/15013 (Accessed: 30 June 2024).