CHUDE, C O; NWAGBO, C C; DIBUA, N A; OKOYE, E C S; OKPALANMA, E F; OKOYEUZU, C F. Microbial Lactic Acid Fermentation Improves Nutritional and Organoleptic Profile of Non-Dairy Milk Made from Bambara Groundnut. American Journal of Food Science and Technology, [S. l.], v. 2, n. 1, p. 5–15, 2023. DOI: 10.54536/ajfst.v2i1.1025. Disponível em: https://journals.e-palli.com/home/index.php/ajfst/article/view/1025. Acesso em: 12 mar. 2026.