TY  - JOUR
AU  - Ariffin, Fazilah 
AU  - Baharom, Mohd Arif 
AU  - Kaur, Bhupinder 
AU  - Murad, Maizura 
PY  - 2015
TI  - The Physicochemical Properties and Sensory Evaluation of Bread Made with a Composite Flour from Wheat and Tempoyak (Fermented Durian)
JF  - American Journal of Applied Sciences
VL  - 12
IS  - 11
DO  - 10.3844/ajassp.2015.775.784
UR  - https://thescipub.com/abstract/ajassp.2015.775.784
AB  - 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