The Physicochemical Properties and Sensory Evaluation of Bread Made with a Composite Flour from Wheat and Tempoyak (Fermented Durian)-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

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

Published:2015-11-01 Issue:11 Volume:12 Page:775-784
ISSN:1546-9239
Container-title:American Journal of Applied Sciences
language:
Short-container-title:American Journal of Applied Sciences

Author:

Ariffin Fazilah,Baharom Mohd Arif,Kaur Bhupinder,Murad Maizura

Publisher

Science Publications

Subject

Multidisciplinary

Link

http://thescipub.com/PDF/ajassp.2015.775.784.pdf

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Application of Foam Mat Drying for the Production of Tempoyak Powder;agriTECH;2024-05-31

2. Temperature Optimization by Electrochemical Method for Improving Antioxidant Compound Extraction Efficiency from Origanum vulgare L. and Its Application in a Bread Production;Sustainability;2022-02-28

3. Jackfruit Byproducts: Functional Properties and Scope of Utilization as Unleavened Flat Bread;Journal of Culinary Science & Technology;2022-02-10

4. Effects of different proteins on the rheological properties of rice batter and characteristics of fermented rice cakes;Journal of Food Processing and Preservation;2020-08-20

5. Effects of different starter cultures on the quality characteristics and shelf-life of fermented rice cake;Food Science and Biotechnology;2020-08-05

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP