AKINOLA, S. A.; ATEBA, C. N.; OSUNDAHUNSI, O. F. INTERACTION OF SELECTED LACTIC ACID BACTERIA AND YEAST IMPROVES THE QUALITY OF PEARL MILLET SOURDOUGH BREAD. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 10, n. 1, p. 22–27, 2020. DOI: 10.15414/jmbfs.2020.10.1.22-27. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/61. Acesso em: 5 may. 2024.