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American Journal of Applied Sciences

ISSN 1546-9239 (print)eISSN 1554-3641 (online) Open access
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Research Article · Open access · Published 6 November 2015

The Physicochemical Properties and Sensory Evaluation of Bread Made with a Composite Flour from Wheat and Tempoyak (Fermented Durian)

Fazilah Ariffin, Mohd Arif Baharom, Bhupinder Kaur, Maizura Murad
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Citing articles (7)

Read from Crossref’s cited-by service every week, newest first.

  1. doi:10.3390/su14052801Found 8 March 2022
  2. doi:10.1080/15428052.2022.2027307Found 12 February 2022
  3. doi:10.1111/jfpp.14857Found 22 August 2020
  4. doi:10.1007/s10068-020-00801-yFound 7 August 2020
  5. doi:10.5772/intechopen.88816Found 12 June 2020
  6. doi:10.1111/jfpp.14047Found 12 June 2020
  7. doi:10.1007/s10068-019-00693-7Found 12 June 2020