AFIZA TAN SALI; TENGKU NORHIDAYATI TENGKU ZAINAL ABIDIN; SHAHIZA MUSA. The Effect of Kefir Incorporation on the Physicochemical and Sensory Properties of Bread. Emerging Advances in Integrated Technology, [S. l.], v. 6, n. 2, p. 56–63, 2025. Disponível em: https://penerbit.uthm.edu.my/ojs/index.php/emait/article/view/23572. Acesso em: 11 mar. 2026.