AITAMAN, V.; OKENYI, C. Comparative Evaluation of the Microflora and Biochemical Constituents of Sorghum-African Breadfruit Blends for Complementary Foods. Stamford Journal of Microbiology, [S. l.], v. 12, n. 1, p. 8–14, 2022. DOI: 10.3329/sjm.v12i1.63337. Disponível em: https://banglajol.info/index.php/SJM/article/view/63337. Acesso em: 19 may. 2024.