Akinola SA, Ateba CN, Osundahunsi OF. INTERACTION OF SELECTED LACTIC ACID BACTERIA AND YEAST IMPROVES THE QUALITY OF PEARL MILLET SOURDOUGH BREAD. J microb biotech food sci [Internet]. 2020 Aug. 1 [cited 2024 May 4];10(1):22-7. Available from: https://office2.jmbfs.org/index.php/JMBFS/article/view/61