@article {10.3844/ajassp.2015.775.784,
article_type = {journal},
title = {The Physicochemical Properties and Sensory Evaluation of Bread Made with a Composite Flour from Wheat and Tempoyak (Fermented Durian)},
author = {Ariffin, Fazilah and Baharom, Mohd Arif and Kaur, Bhupinder and Murad, Maizura},
volume = {12},
year = {2015},
month = {Nov},
pages = {775-784},
doi = {10.3844/ajassp.2015.775.784},
url = {https://thescipub.com/abstract/ajassp.2015.775.784},
abstract = {Composite flour from wheat flour and Tempoyak Flour (TF) was produced in this study. Three different bread formulations from the composite flour were produced, containing 5% TF (TF5), 10% TF (TF10) and 15% TF (TF15). Bread samples were analyzed for their physicochemical properties and sensory characteristics compared with control bread made from 100% wheat flour. The resistant starch content increased significantly (p},
journal = {American Journal of Applied Sciences},
publisher = {Science Publications}
}