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Mukisa, I. M., Porcellato, D., Byaruhanga, Y. B., Muyanja, C. M. B. K., Rudi, K., Langsrud, T. et al. (2012). The Dominant Microbial Community Associated with Fermentation of Obushera (Sorghum and Millet Beverages) Determined by Culture-Dependent and Culture-Independent Methods. International Journal of Food Microbiology, 160, 1-10.
https://doi.org/10.1016/j.ijfoodmicro.2012.09.023

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