Abubakar, M.G., Abbas, A.Y. and Faseesin, B.A (2008). Potassium content of bread Produce in Sokoto Metropolis, Nigerian Journal Basic and Applied Science, 16(2), 183-186.

Akuyili, N.D (2004). Potassium bromates in bread – wheat is the implication. NAFDAC., 1:13-21

Alli, L.A. Nwegbu, M.M. Inyang, B.I. Nwachukwu, K.C. Ogedengbe, J.O. Onaadepo, O. Jamda, M.A. Akintan, G.A. Ibrahim, S.O. and Onifade, E.A (2013). Determination of potassium bromated content in selected bread samples in Gwagwalada, Abuja-Nigeria. International Journal Health & Nutrition, 15-20

Ati-Hellal, M.E. Doggui, R. Krifa, Y. and Ati, J.E (2018). Potassium bromates as a food additive: a case study of Tunisian breads. Environmental Science & Pollution, doi: 10.1007/s11356-017-0712-9

Chauhans, D. and Jain, P.A (2016). Scientific study of genotoxic-carcinogenic impacts of Potassium Bromate as food additive on human health. International Research Journal Engineering & Technology, 3:1136-1139. (Google Scholar).

David, P. (1976). The Chemical Analysis of Foods. Seventh ed. Longman Group Ltd; London. (Google Scholar).

Ekop, A.S. Obot, I.B. and Nikpatt, E (2008). Anti-Nutritional Factors and Potassium Bromate Content in Bread and Flour Samples in Uyo Metropolis, Nigeria Environmental Journal Chemistry, 5(4):736-741.

Emeje, M.O. Ofoefule, S.I. Nnaji, .A C. Ofoefule, A.U. and Brown, S.A (2010). Assessment of bread safety in Nigeria: Quantitative determinations of potassium bromated and lead. African Journal Food Science,4(6) : 394 – 397

Emeje, M.O. Ifiora, B.I. Ezenyi, C.I. and Ofoefule, S.I (2015). Assessment of bread safety in Nigeria: one decade after the ban on the use of potassium bromate. Journal of Food Process and Technology, 6:394-397.

Kurokawa, Y. Maekawa, A. Takahashi, M. and Hayashi, Y (1990). Toxicity and carcinogenicity of potassium bromate-A new renal carcinogen.Environmental Health Perspectives, 87:309-335. (PMC free article) (PubMed) (Google Scholar).

Obunwo, C. C. and Konne, J. L. (2014). Measurement of levels of potassium bromate and some heavy metals in bread samples produced in Port Harcourt metropolis, Nigeria. International Journal Applied Natural Science, 3 (3) : 1-4

Ojo, R. J. Kajang, D. D. Adebayo-Gege, G. I. and Akintayo, C. O (2013). Analysis of Potassium Bromate and Hydrocyanic Acid Contents of Commonly Consumed Loaves of Bread and Wheat Flour Samples in Karu, Nasarawa State, Nigeria. IOSR Journal Environmental Science, Toxicology &  Food Technology,6(1):42-46

Okwakpam, F.N. Felagha, I. and Ibiama, B.G (2023). Analysis of potassium bromate levels in bread brands sold in Rumuolumeni and Mile 3 areas of Port Harcourt metropolis, Nigeria. Asian Journal Advance Research Reports, 17(10): 208-212.

Oloyede, O.B. and Sunmonu, T.O. (2009). Potassium bromate content of selected bread samples in Ilorin, Central Nigeria and its effect on some enzymes of rat liver and kidney. Food Chemistry & Toxicology, 47:2067-2070. (PubMed) (Google Scholar) 

Oyekunle, J.A.O. Adekunle, A.S. Ogunfowokan, A.O. Olutona, G.O. and Omolere, O.B (2014). Bromate and trace metal levels in bread loaves from outlets within Ile-Ife Metropolis, South-western Nigeria. Toxicology Reports,1:224-230. (PMC free article) (PubMed) (Google Scholar).

Shanmugavel, V. Santhi, K.K. Kurup, A.H. Kalakandan, S. Anandharaj, A. and Rawson, A (2020). Potassium bromate: effects on bread components, health, environment and method of analysis: a review. Food Chemistry, 311 (PubMed) (Google Scholar).

WHO(1989). Toxicology evaluation of certain food additives and contaminants; the 33^rd meeting of the Joint FAO/WHO Expert committee.