HUSSAIN, Norhayati; ISHAK, Izzreen; SYAFIZAN ROSLE, Nurul; HUSNA MOHAMED, Nurul; ABD GHANI, Maaruf. Effects of Par-Frying and Calcium Propionate on the Quality of Frozen Curry Puff. International Journal of Engineering & Technology, [S. l.], v. 7, n. 4.14, p. 283–287, 2019. DOI: 10.14419/ijet.v7i4.14.27582. Disponível em: https://www.sciencepubco.com/index.php/ijet/article/view/27582.. Acesso em: 29 apr. 2024.