BAHLAWAN, Z. A. S. .; DAMAYANTI, A. .; MEGAWATI, M.; CAHYARI, K. .; MARGIYANTI, Y. .; MUFIDATI, M. . Effect of Fortification and Fermentation on the Nutritional Value of Sorghum (Sorghum bicolor (L.) Moench) Flour. Trends in Sciences, Nakhon Si Thammarat, Thailand, v. 19, n. 15, p. 5534, 2022. DOI: 10.48048/tis.2022.5534. Disponível em: https://tis.wu.ac.th/index.php/tis/article/view/5534. Acesso em: 8 apr. 2026.