O.T. Ifesan* B, S. Fasasi F.A. Ehoniyotan O. PRODUCTION OF BREAD–SPREAD FROM BLENDS OF SHEA BUTTER (VITELLARIA PARADOXA), GARLIC (ALLIUM SATIVUM), GINGER (ZINGIBER OFFICINALE), SCENT LEAF (OCCIMUM GRATISSIMUM), AND SUYA SPICE. J microb biotech food sci [Internet]. 2012 Jun. 1 [cited 2024 May 7];1(6):1406-23. Available from: https://office2.jmbfs.org/index.php/JMBFS/article/view/7218