DASHEN, M. M.; EDIA-ASUKE, U.A.; AMAPU, T.Y.; JIDANGKAT, M.G.; HASSAN, B. B. Effect of Fermented Rice Dough on the Organoleptic Quality and Shelflife of Rice ‘’Masa’’. UMYU Journal of Microbiology Research (UJMR), [S. l.], v. 2, n. 1, p. 178–185, 2017. DOI: 10.47430/ujmr.1721.026. Disponível em: https://ujmr.umyu.edu.ng/index.php/ujmr/article/view/309. Acesso em: 16 jul. 2024.