Afiza Tan Sali, Tengku Norhidayati Tengku Zainal Abidin, and Shahiza Musa. 2025. “The Effect of Kefir Incorporation on the Physicochemical and Sensory Properties of Bread”. Emerging Advances in Integrated Technology 6 (2): 56-63. https://penerbit.uthm.edu.my/ojs/index.php/emait/article/view/23572.