Figure 1. (Flow chart): Production of fermented Sorghum varieties (white and red) flours

From

Lactic Acid Bacteria and Yeasts in Spontaneously Fermented Sorghum Sourdough

Motunrayo O. Ewuoso, Oluwatoyin H. Animashaun, Adedapo A. Adejumo

American Journal of Microbiological Research. 2020, 8(2), 63-72 doi:10.12691/ajmr-8-2-4