Chude, C. O., Nwagbo, C. C., Dibua, N. A., Okoye, E. C. S., Okpalanma, E. F., & Okoyeuzu, C. F. (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), 5–15. https://doi.org/10.54536/ajfst.v2i1.1025