VEERANNA S. HOMBALIMATH,. Impact of Microbial Fermentation on the Nutritional Composition of Sorghum-Based Traditional Fermented Food Nucchu ambli. Asian Journal of Pharmaceutics (AJP), [S. l.], v. 19, n. 04, 2026. DOI: 10.22377/ajp.v19i04.7130. Disponível em: https://www.asiapharmaceutics.info/index.php/ajp/article/view/7130. Acesso em: 6 feb. 2026.