MOHD SHAMSURI, N. .; TUFAIL AHMAD, F. . EFFECTS OF DIFFERENT COOKING METHODS AND TIME INTERVALS ON PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF GOLDEN PUMPKIN (Cucurbita maxima). Malaysian Applied Biology, [S. l.], v. 48, n. 1, p. 221–227, 2019. Disponível em: https://jms.mabjournal.com/index.php/mab/article/view/2320. Acesso em: 22 feb. 2024.