Maiangwa, J.S., A. Orukotan, and F. Saibu. “Effect of Yeast and Lactic Acid Bacteria on Nutritional and Sensory Quality of Masa (A Fermented Snack)”. Pakistan Journal of Nutrition 12, no. 7 (June 15, 2013): 655–659. Accessed August 19, 2025. https://pjnonline.org/pjn/article/view/1876.