USE OF FERMENTATION AND MALTING FOR DEVELOPMENT OF READY-TO-USE COMPLEMENTARY FOOD MIXES. International Journal of Food and Nutritional Sciences, [S. l.], v. 4, n. 1, p. 77–83, 2015. Disponível em: https://ijfans.org/index.php/Journal/article/view/287. Acesso em: 17 jul. 2026.