ODUMODU, C.U. Effects of Malt Addition and Fermentation on Sensory Characteristics of Formulated Cereal Based Complementary Food. Pakistan Journal of Nutrition, [S. l.], v. 7, n. 2, p. 321–324, 2008. DOI: 10.3923/pjn.2008.321.324. Disponível em: https://pjnonline.org/pjn/article/view/641. Acesso em: 8 jul. 2025.