Chude, C.O. et al. 2023. Microbial Lactic Acid Fermentation Improves Nutritional and Organoleptic Profile of Non-Dairy Milk Made from Bambara Groundnut. American Journal of Food Science and Technology. 2, 1 (Apr. 2023), 5–15. DOI:https://doi.org/10.54536/ajfst.v2i1.1025.