AFIFY, A. E.-M. M. R.; EL-BELTAGI, H. S.; ABD EL-SALAM, S. M.; OMRAN, A. A. Effect of Soaking, Cooking, Germination and Fermentation Processing on Physical Properties and Sensory Evaluation of Sorghum Biscuits. Notulae Scientia Biologicae, [S. l.], v. 7, n. 1, p. 129–135, 2015. DOI: 10.15835/nsb719428. Disponível em: https://www.notulaebiologicae.ro/index.php/nsb/article/view/9428. Acesso em: 4 feb. 2023.