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. UJMR [Internet]. 2016 Dec. 30 [cited 2024 Nov. 18];1(1):104-1. Available from: https://ujmr.umyu.edu.ng/index.php/ujmr/article/view/344