ERUBUN, B. V.; TUHUMURY, H.; TETELEPTA, G. Effects of Microorganisms and Fermentation Time on the Characteristics of Flour from Whole Foxtail Millet (Hotong). Journal of Applied Agricultural Science and Technology, [S. l.], v. 10, n. 2, p. 374-392, 2026. DOI: 10.55043/jaast.v10i2.529. Disponível em: https://mail.jaast.org/index.php/jaast/article/view/529. Acesso em: 5 jul. 2026.