KOCKOVÁ, M. .; VALÍ­K, Ľubomí­r . Potential of cereals and pseudocereals for lactic acid fermentations. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 5, n. 2, p. 27–40, 2011. DOI: 10.5219/127. Disponível em: http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/127. Acesso em: 22 nov. 2024.