Teh, Arnida Hani, and Teo Wan Ting. “Effect of Cooking Method on The Physicochemical Properties of Tomatoes”. Malaysian Applied Biology 53, no. 4 (October 27, 2024): 17–26. Accessed December 8, 2024. https://jms.mabjournal.com/index.php/mab/article/view/3334.