ODO, M.O.; OKORIE, P.A.; EGBEDIKE, C.N.; ALAKA, I.C. Physico-Chemical Properties and the Use of Watermelon (Citrullus lanatus) Seed as a Soup Thickener. Pakistan Journal of Nutrition, Pakistan, v. 20, n. 2, p. 64–69, 2021. DOI: 10.3923/pjn.2021.64.69. Disponível em: https://pjnonline.org/pjn/article/view/2901. Acesso em: 8 sep. 2025.