APA (7th ed.) Citation

Halim, M. A., Ripon Ali, M., Sarkar, S. K., Sultana, M., Kabir, F. N. A., Rana Palleb, M. S., . . . Khatun, A. A. (2026). Preparation and Characterization of Pumpkin (Cucurbita spp.) Jam: Nutritional Composition, Antioxidant Activity, and Sensory Evaluation of Different Varieties. Journal of Food Science & Technology (2008-8787), 23(174), 38. https://doi.org/10.48311/fsct.2026.117957.82954

Chicago Style (17th ed.) Citation

Halim, Md. Abdul, Md Ripon Ali, Shishir Kumar Sarkar, Marium Sultana, Fahriha Nur A. Kabir, Md. Shohel Rana Palleb, Zarin Tasnim Rim, Md. Abdul Momin Sheikh, and Anwara Akter Khatun. "Preparation and Characterization of Pumpkin (Cucurbita Spp.) Jam: Nutritional Composition, Antioxidant Activity, and Sensory Evaluation of Different Varieties." Journal of Food Science & Technology (2008-8787) 23, no. 174 (2026): 38. https://doi.org/10.48311/fsct.2026.117957.82954.

MLA (9th ed.) Citation

Halim, Md. Abdul, et al. "Preparation and Characterization of Pumpkin (Cucurbita Spp.) Jam: Nutritional Composition, Antioxidant Activity, and Sensory Evaluation of Different Varieties." Journal of Food Science & Technology (2008-8787), vol. 23, no. 174, 2026, p. 38, https://doi.org/10.48311/fsct.2026.117957.82954.