OLAOYE, O. A.; OHUCHE, J. C.; NWACHUKWU, A. C.; NWAIGWE, U. V. Development of Starter Culture for the Improvement in the Quality of Ogiri, a Food Condiment. HighTech and Innovation Journal, [S. l.], v. 3, n. 1, p. 37–44, 2022. DOI: 10.28991/HIJ-2022-03-01-04. Disponível em: https://hightechjournal.org/index.php/HIJ/article/view/187. Acesso em: 20 sep. 2025.