OZOH, C.A.; IMOISI, C.; IYASELE, J.U. Effect of pH and Duration of Fermentation on the Quality Characteristics of Garri. Pakistan Journal of Nutrition, Pakistan, v. 22, p. 45–51, 2023. DOI: 10.3923/pjn.2023.45.51. Disponível em: https://pjnonline.org/pjn/article/view/2924. Acesso em: 3 sep. 2025.