“Isolation and Identification of Spoilage Organisms in Bakery Products: Comparative Study of the Effects of Formulation Factors and Preservatives”. IPS Journal of Nutrition and Food Science 6, no. 1 (January 3, 2026): 660–672. Accessed June 3, 2026. https://journals.ipsintelligentsia.com/food-science/index.php/ijnfs/article/view/151.