[1]
Maiangwa, J. et al. 2013. Effect of Yeast and Lactic Acid Bacteria on Nutritional and Sensory Quality of Masa (A Fermented Snack). Pakistan Journal of Nutrition. 12, 7 (Jun. 2013), 655–659. DOI:https://doi.org/10.3923/pjn.2013.655.659.