Barde, A., Abubakar, F. and Dawud, M.A. (2023) “Physico-chemical Evaluation and Overall Acceptability of Bread Produced from Five Different Types of Wheat Flour Varieties”, Direct Research Journal of Agriculture and Food Science, 11(9), pp. 254–259. Available at: https://journals.directresearchpublisher.org/index.php/drjafs/article/view/123 (Accessed: 8 June 2026).