AFIFAH MOHD JUNAIDISHAH, Nur; BUJANG, Aishah. Effect of Maltodextrin Substitution on Physicochemical and Sensorial Properties of Malay Traditional Cake ‘Bahulu’. International Journal of Engineering & Technology, [S. l.], v. 7, n. 4.14, p. 239–243, 2019. DOI: 10.14419/ijet.v7i4.14.27572. Disponível em: https://www.sciencepubco.com/index.php/ijet/article/view/27572.. Acesso em: 28 apr. 2024.