[1]
N. Hussain, I. Ishak, N. Syafizan Rosle, N. Husna Mohamed, and M. Abd Ghani, “Effects of Par-Frying and Calcium Propionate on the Quality of Frozen Curry Puff”, IJET, vol. 7, no. 4.14, pp. 283–287, Dec. 2019, doi: 10.14419/ijet.v7i4.14.27582.