Afifah Mohd Junaidishah, N., & Bujang, A. (2019). Effect of Maltodextrin Substitution on Physicochemical and Sensorial Properties of Malay Traditional Cake ‘Bahulu’. International Journal of Engineering & Technology, 7(4.14), 239-243. https://doi.org/10.14419/ijet.v7i4.14.27572