Effect of Partial Replacement of Sucrose with Sorbitol on the Quality Characteristics of Traditional Malaysian Sponge Cake (Bahulu). Journal of Biochemistry, Microbiology and Biotechnology, [S. l.], v. 12, n. SP1, p. 107–109, 2024. DOI: 10.54987/jobimb.v12iSP1.970. Disponível em: https://journal2.hibiscuspublisher.com/index.php/JOBIMB/article/view/970. Acesso em: 11 may. 2026.