Afifah Mohd Junaidishah, Nur, and Aishah Bujang. “Effect of Maltodextrin Substitution on Physicochemical and Sensorial Properties of Malay Traditional Cake ‘Bahulu’”. International Journal of Engineering & Technology 7, no. 4.14 (December 24, 2019): 239–243. Accessed April 28, 2024. https://www.sciencepubco.com/index.php/ijet/article/view/27572.