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 26 April 2024]. Available from: https://publications.waset.org/pdf/9998913.