ASMAN, S. . Study of the Sensory Acceptance, Physical Properties and Microbial Analysis for Wheat Bread Enriched with Ginger and Black Pepper. Enhanced Knowledge in Sciences and Technology, [S. l.], v. 2, n. 1, p. 028–038, 2022. Disponível em: https://publisher.uthm.edu.my/periodicals/index.php/ekst/article/view/4289. Acesso em: 22 feb. 2024.