ATYAF, A A; AMER, H Al- yzobaa. The role of Lactobacillus casei bacteria in improving the microbial and sensory properties of fermented millet puree. Plant Science Today, [S. l.], 2025. DOI: 10.14719/pst.3971. Disponível em: https://horizonepublishing.com/journals/index.php/PST/article/view/3971. Acesso em: 5 dec. 2025.