1.
Sopheap E, Inatsu Y, Zaman S, Buntong B. Assessment of microbiological quality and safety of fermented and non-fermented Khmer Rice Noodles in Cambodia. Bangla. J. Microbiol. [Internet]. 2019 Aug. 18 [cited 2024 Apr. 16];35(2):82-8. Available from: https://www.banglajol.info/index.php/BJM/article/view/42634