SHAIKH, Elaf et al. SENSORY EVALUATION OF THE POTATO STARCH PUDDING: AS AN AFFORDABLE WAY OF ESSENTIAL NUTRIENTS FOR HUMAN CONSUMPTION. Pakistan Journal of Biotechnology, [S. l.], v. 21, n. 1, p. 228–231, 2024. DOI: 10.34016/pjbt.2024.21.01.878. Disponível em: https://pjbt.org/index.php/pjbt/article/view/878. Acesso em: 20 may. 2024.