ABDUL KADIR, Nurul Aina Natasha; SABRAN, Siti Fatimah. Antioxidant Properties of Mandai Prepared at Different Fermentation Time. Enhanced Knowledge in Sciences and Technology, [S. l.], v. 5, n. 2, p. 574–581, 2025. Disponível em: https://penerbit.uthm.edu.my/periodicals/index.php/ekst/article/view/18613. Acesso em: 7 apr. 2026.