[1]
Dashen, M.M., Edia-Asuke, U.A., Amapu, T.Y., Adesokan, D.M. and Olugbodi, F.C. 2016. Effect of Fermented Dough on the Organoleptic Quality and Shelf-Life of Bread. UMYU Journal of Microbiology Research (UJMR). 1, 1 (Dec. 2016), 104–114. DOI:https://doi.org/10.47430/ujmr.1611.014.