Article · Revue · 2016

Effect of Fermented Dough on the Organoleptic Quality and Shelf-Life of Bread

Michael Macvren Dashen, U.A. Edia-Asuke, Tarfen Y. Amapu, D.M. Adesokan, F.C. Olugbodi

UMYU Journal of Microbiology Research (UJMR)

• Accès ouvert · Diamant

Le lire10.47430/ujmr.1611.014