URGA, K.; HV, N. Traditional sour dough bread (Difo Dabbo) making: I. Effects on phytic acid destruction. The Ethiopian Journal of Health Development , [S. l.], v. 12, n. 3, 2017. Disponível em: https://ejhd.org/index.php/ejhd/article/view/975. Acesso em: 26 apr. 2024.