IDRISS L, A. .; TIDJANI, A. .; TAALE, E. .; HISSEIN O, A. .; TANKOANO, A. .; ALY, S. . Traditional Technologies and Probiotic Properties of Bacillus Strains Isolated from Kawal -A Chad Traditional Fermented Food Condiment. Journal of Food Technology Research, [S. l.], v. 6, n. 2, p. 57–71, 2019. DOI: 10.18488/journal.58.2019.62.57.71. Disponível em: https://archive.conscientiabeam.com/index.php/58/article/view/380. Acesso em: 22 jul. 2024.