Artigo · Revista · 2023

Microbial Lactic Acid Fermentation Improves Nutritional and Organoleptic Profile of Non-Dairy Milk Made from Bambara Groundnut

C O Chude, C. C. Nwagbo, N A Dibua, E C S Okoye, Emeka Felix Okpalanma, Chigozie F. Okoyeuzu

American Journal of Food Science and Technology

• Acesso aberto · Diamante

Lê-lo10.54536/ajfst.v2i1.1025