Mardiana Ahamad Zabidi and Akmalluddin Md. Yunus, Effect on Physicochemical and Sensory Attributes of Bread Substituted with Different Levels of Matured Soursop (Anona muricata) Flour. journal = {International Journal of Nutrition and Food Engineering}, [online]. World Academy of Science, Engineering and Technology. July 2014, vol. 91(7). 740 - 744 [viewed 27 April 2024]. Available from: https://publications.waset.org/pdf/9998913.