[1]
S. A. Akinola, C. N. Ateba, and O. F. Osundahunsi, “INTERACTION OF SELECTED LACTIC ACID BACTERIA AND YEAST IMPROVES THE QUALITY OF PEARL MILLET SOURDOUGH BREAD”, J microb biotech food sci, vol. 10, no. 1, pp. 22–27, Aug. 2020.