[1]
M. Aseel, K. et al. 2018. Molecular Characterization of Lactic Acid Bacteria Isolated from Starter Dough of Sudanese Sorghum Fermented Flat Bread (Kissra). Pakistan Journal of Nutrition. 17, 2 (Jan. 2018), 57–63. DOI:https://doi.org/10.3923/pjn.2018.57.63.