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://e-pallipublishers.com/index.php/ajfst/article/view/1025. Acesso em: 3 jun. 2026.