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). MAB [Internet]. 2019 Mar. 20 [cited 2024 Nov. 24];48(1):221-7. Available from: https://jms.mabjournal.com/index.php/mab/article/view/2320