Dashen, M., Edia-Asuke, U., Amapu, T., Adesokan, D., & Olugbodi, F. Effect of Fermented Dough on the Organoleptic Quality and Shelf-Life of Bread. Umaru Musa Yar'adua University, Katsina, Nigeria.
Chicago Style (17th ed.) CitationDashen, M.M, U.A Edia-Asuke, T.Y Amapu, D.M Adesokan, and F.C Olugbodi. Effect of Fermented Dough on the Organoleptic Quality and Shelf-Life of Bread. Umaru Musa Yar'adua University, Katsina, Nigeria.
MLA (9th ed.) CitationDashen, M.M, et al. Effect of Fermented Dough on the Organoleptic Quality and Shelf-Life of Bread. Umaru Musa Yar'adua University, Katsina, Nigeria.
Warning: These citations may not always be 100% accurate.