Asman, S. (2022) “Study of the Sensory Acceptance, Physical Properties and Microbial Analysis for Wheat Bread Enriched with Ginger and Black Pepper”, Enhanced Knowledge in Sciences and Technology, 2(1), pp. 028–038. Available at: https://periodical.uthm.edu.my/index.php/ekst/article/view/4289 (Accessed: 15 August 2026).