1.
Ali AA, Mustafa MM. Isolation, Characterization and Identification of Lactic Acid Bacteria from Fermented Sorghum Dough Used in Sudanese Kisra Preparation. Pak. J. Nutr. [Internet]. 2009 Oct. 15 [cited 2025 Sep. 4];8(11):1814–1818. Available from: https://pjnonline.org/pjn/article/view/1089