The Use of Lactic Acid Bacteria Starter Cultures during the Processing of Fermented Cereal-Based Foods in West Africa: A Review. Tropical Life Sciences Research, [S. l.], v. 25, n. 2, p. 81–100, 2014. Disponível em: https://ejournal.usm.my/tlsr/article/view/tlsr_vol25-no-2-2014_6.. Acesso em: 4 may. 2024.