[1]
Erubun, B.V., Tuhumury, H. and Tetelepta, G. 2026. Effects of Microorganisms and Fermentation Time on the Characteristics of Flour from Whole Foxtail Millet (Hotong). Journal of Applied Agricultural Science and Technology. 10, 2 (May 2026), 374-392. DOI:https://doi.org/10.55043/jaast.v10i2.529.