Dashen, M.M., Edia-Asuke, U.A., Amapu, T.Y., Adesokan, D.M., and Olugbodi, F.C. “Effect of Fermented Dough on the Organoleptic Quality and Shelf-Life of Bread”. UMYU Journal of Microbiology Research (UJMR), vol. 1, no. 1, Dec. 2016, pp. 104-1, doi:10.47430/ujmr.1611.014.