Ng, Y.F., Faridah Kormin and Shaharuddin Kormin (2022) “Effects of Combination Native and Modified Starch on The Rheological and Sensory Characteristics of Ice Cream”, Enhanced Knowledge in Sciences and Technology, 2(2), pp. 109–120. Available at: https://publisher.uthm.edu.my/periodicals/index.php/ekst/article/view/5509 (Accessed: 15 June 2024).