S. Rahman, S. Salengke, A. B. Tawali, and M. Mahendradatta, “Physicochemical Properties of Modified Palado Seed Flour (Aglaia sp.) from Pregelatinization, Cross-Linking and Acetylation”, Pak. J. Nutr., vol. 18, no. 1, pp. 42–50, Dec. 2018, doi: 10.3923/pjn.2019.42.50.