ALI, Asmahan A.; MUSTAFA, Muna M. Use of Starter Cultures of Lactic Acid Bacteria and Yeasts in the Preparation of Kisra, a Sudanese Fermented Food. Pakistan Journal of Nutrition, [S. l.], v. 8, n. 9, p. 1349–1353, 2009. DOI: 10.3923/pjn.2009.1349.1353. Disponível em: https://pjnonline.org/pjn/article/view/1003. Acesso em: 17 jul. 2025.