U. Onwuka, N., I. Abuajah, C., & B. Nse, G. (2014). STEEP-LIQUOR TREATMENTS, GERMINATIVE ENERGY AND APPARENT DEGREE OF ATTENUATION OF THREE SORGHUM VARIETIES DURING MALTING AND BREWING. Journal of Microbiology, Biotechnology and Food Sciences, 3(6), 440–443. Retrieved from https://office2.jmbfs.org/index.php/JMBFS/article/view/7653