O.J, A.; O.A, A.-A. Dough Mixing Time: Impact on Dough Properties, Bread-Baking Quality andConsumer Acceptability. Federal Polytechnic Ilaro Journal of Pure And Applied Sciences, [S. l.], v. 4, n. 2, p. 37–43, 2022. Disponível em: https://fepi-jopas.federalpolyilaro.edu.ng/index.php/journal/article/view/73. Acesso em: 22 dec. 2024.