MAIANGWA, J.S.; ORUKOTAN, A.; SAIBU, F. Effect of Yeast and Lactic Acid Bacteria on Nutritional and Sensory Quality of Masa (A Fermented Snack). Pakistan Journal of Nutrition, Pakistan, v. 12, n. 7, p. 655–659, 2013. DOI: 10.3923/pjn.2013.655.659. Disponível em: https://pjnonline.org/pjn/article/view/1876. Acesso em: 19 aug. 2025.