The influence of natural fermentation, malt addition and soya fortification on the sensory and physio-chemical characteristics of gyok-millet gruel. Communication In Physical Sciences, [S. l.], v. 4, n. 1, p. 155–159, 2019. Disponível em: https://journalcps.com/index.php/volumes/article/view/215. Acesso em: 15 jun. 2026.