MOHD SHAMSURI, NURSHAHIRA, and FAUZIAH TUFAIL AHMAD. “EFFECTS OF DIFFERENT COOKING METHODS AND TIME INTERVALS ON PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF GOLDEN PUMPKIN (Cucurbita Maxima)”. Malaysian Applied Biology 48, no. 1 (March 20, 2019): 221–227. Accessed April 26, 2024. https://jms.mabjournal.com/index.php/mab/article/view/2320.