RUGWETE, N.; MUTİBVU, T. .; HALİMANİ, T. E.; NYAKUDYA, E. Effect of Soaking, Malting and Fermentation on Nutritional and Phytochemical Properties of Red Sorghum as A Livestock Feed Ingredient . Journal of Agriculture, Food, Environment and Animal Sciences, [S. l.], v. 5, n. 2, p. 148-163, 2024. Disponível em: https://jafeas.com/index.php/j1/article/view/163. Acesso em: 22 dec. 2024.