DASHEN, M.M.; EDIA-ASUKE, U.A.; AMAPU, T.Y.; ADESOKAN, D.M.; OLUGBODI, F.C. Effect of Fermented Dough on the Organoleptic Quality and Shelf-Life of Bread. UMYU Journal of Microbiology Research (UJMR), [S. l.], v. 1, n. 1, p. 104–114, 2016. DOI: 10.47430/ujmr.1611.014. Disponível em: https://ujmr.umyu.edu.ng/index.php/ujmr/article/view/344. Acesso em: 18 nov. 2024.