MOHD SHAMSURI, N. ., & TUFAIL AHMAD, F. . (2019). EFFECTS OF DIFFERENT COOKING METHODS AND TIME INTERVALS ON PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF GOLDEN PUMPKIN (Cucurbita maxima). Malaysian Applied Biology, 48(1), 221–227. Retrieved from https://jms.mabjournal.com/index.php/mab/article/view/2320