LIMBU, D. K.; RAI, S. R. Plants Used in the preparation of Amylolytic Starters for Cereal-based Alcoholic Fermentation: A Mini-review. Tribhuvan University Journal of Food Science and Technology, [S. l.], v. 2, n. 2, p. 42–54, 2023. DOI: 10.3126/tujfst.v2i2.66482. Disponível em: https://nepjol.info./index.php/tujfst/article/view/66482. Acesso em: 21 nov. 2024.