"Production of Traditional Sorghum Beer “Ikigage” Using Saccharomyces cerevisae, Lactobacillus fermentum and Issatckenkia orientalis as Starter Cultures"
written by François Lyumugabe, Jeanne Primitive Uyisenga, Emmanuel Bajyana Songa, Philippe Thonart,
published by Food and Nutrition Sciences, Vol.5 No.6, 2014
has been cited by the following article(s):
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