Mohd Nor, Nur Zawin Nazihah, et al. “Comparison of Physicochemical, Antioxidant Properties and Sensory Acceptance of Puree from Tamarillo and Tomato”. Journal of Science and Technology, vol. 10, no. 3, Nov. 2018, https://publisher.uthm.edu.my/ojs/index.php/JST/article/view/2326.