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RUGWETE N, MUTİBVU T, HALİMANİ TE, NYAKUDYA E. Effect of Soaking, Malting and Fermentation on Nutritional and Phytochemical Properties of Red Sorghum as A Livestock Feed Ingredient . J. Agric. Food Environ. Anim. Sci. [Internet]. 2024Dec.15 [cited 2024Dec.22];5(2):148-63. Available from: https://jafeas.com/index.php/j1/article/view/163