Impact of Cooking Methods on Physicochemical and Sensory Attributes of Apple Gourd. Journal of Basic & Applied Sciences, [S. l.], v. 14, p. 136–140, 2018. DOI: 10.6000/1927-5129.2018.14.20. Disponível em: https://setpublisher.com/index.php/jbas/article/view/1793. Acesso em: 5 may. 2026.