sci
hub

to open science
Dankwa, Kwame Obeng; Liu, Yu-Jiao; Pu, Zhi-En . (2017). Evaluating the nutritional and sensory quality of bread, cookies and noodles made from wheat supplemented with root tuber flour. British Food Journal, 119(4), 895–908. doi:10.1108/bfj-09-2016-0414 
An interview with Sci-Hub Founder Alexandra Elbakyan,Who exactly should pay for academic research