1.
M. Aseel K, B. Eltahir H, Elnil YFH, E. Elfaki A. Molecular Characterization of Lactic Acid Bacteria Isolated from Starter Dough of Sudanese Sorghum Fermented Flat Bread (Kissra). Pak. J. Nutr. [Internet]. 2018 Jan. 15 [cited 2025 Aug. 30];17(2):57–63. Available from: https://pjnonline.org/pjn/article/view/2571