[1] H. Ashraf, M. S. Butt, M. Nadeem, and A. Din, "EFFECT OF BAKING ON ANTIOXIDANT AND SENSORY ATTRIBUTES OF CURCUMIN ENCAPSULATES ENRICHED DESIGNER BREAD FORMULATIONS," Journal of Animal and Plant Sciences, vol. 32, no. 5, pp. 1440-1451, 2022. doi: 10.36899/JAPS.2022.5.0551.