NWACHUKWU, E.; ACHI, O. K. Lactic acid bacteria in fermentation of cereals for the production of indigenous Nigerian foods. Global Journal of Food and Agribusiness Management, [S. l.], v. 2, n. 1, p. 21–26, 2011. Disponível em: https://elixirpublishers.in/index.php/asst/article/view/2352. Acesso em: 6 aug. 2025.