# Effect of high hydrostatic pressure processing on textural properties and microstructural characterization of fresh‐cut pumpkin (<scp><i>Cucurbita pepo</i></scp>)

> Research article (Journal of Food Process Engineering, 2020) · cited 25× · AI/ML

**Wikidata**: [openalex:W3003702490](https://www.wikidata.org/wiki/openalex:W3003702490)  
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