Bahlawan, Z. A. S. ., Damayanti, A. ., Megawati, M., Cahyari, K. ., Margiyanti, Y. . and Mufidati, M. . (2022) “Effect of Fortification and Fermentation on the Nutritional Value of Sorghum (Sorghum bicolor (L.) Moench) Flour”, Trends in Sciences. Nakhon Si Thammarat, Thailand, 19(15), p. 5534. doi: 10.48048/tis.2022.5534.