Assessment of amino acid profile, anti-nutritional compounds, and sensory properties of optimized locust beans with Lactiplantibacillus plantarum SAL-IMIE02 and Limosilactobacillus fermentum SAL-IMIE01 as starter cultures
Crossref DOI link: https://doi.org/10.30574/gscbps.2025.32.1.0281
Published Online: 2025-07-30
Update policy: https://doi.org/10.30574/gscbps.ourcrossmarkpolicy
Salmat S. Musah,
Makwin D. Makut,
Smart O. Obiekezie,
Binta B. Adamu,
Kasim Izebe,
Aisha Kabir,
Grace Butoboro,
