MUSTAFA, M. A.; ABDALLH, A. H. M.; BABIKER, E. E. Effect of Fermentation and/or Cooking on Some Nutritional Quality of Sorghum Meals Formulated with Different Ratios of Wheat and Pumpkin Flour. Food Science and Engineering, [S. l.], v. 5, n. 2, p. 418–432, 2024. DOI: 10.37256/fse.5220245361. Disponível em: https://ojs.wiserpub.com/index.php/FSE/article/view/5361. Acesso em: 31 oct. 2024.