“The influence of natural fermentation, malt addition and soya fortification on the sensory and physio-chemical characteristics of gyok-millet gruel”, Commun. Phys. Sci, vol. 4, no. 1, pp. 155–159, Dec. 2019, Accessed: Jun. 15, 2026. [Online]. Available: https://journalcps.com/index.php/volumes/article/view/215