(1)
Ali, A. A.; Mustafa, M. M. Use of Starter Cultures of Lactic Acid Bacteria and Yeasts in the Preparation of Kisra, a Sudanese Fermented Food. Pak. J. Nutr. 2009, 8 (9), 1349–1353. https://doi.org/10.3923/pjn.2009.1349.1353.