1.
The Use of Lactic Acid Bacteria Starter Cultures during the Processing of Fermented Cereal-Based Foods in West Africa: A Review. tlsr [Internet]. 2014 Dec. 31 [cited 2024 May 4];25(2):81–100. Available from: https://ejournal.usm.my/tlsr/article/view/tlsr_vol25-no-2-2014_6