U. ONWUKA, N.; I. ABUAJAH, C.; B. NSE, G. 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, [S. l.], v. 3, n. 6, p. 440–443, 2014. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/7653. Acesso em: 19 may. 2024.