OGODO, A. C.; UGBOGU, O. C.; ONYEAGBA, R. A.; OKEREKE, H. C. In-vitro starch and protein digestibility and proximate composition of soybean flour fermented with lactic acid bacteria (LAB) consortia. Agriculture and Natural Resources, Bangkok, Thailand, v. 52, n. 5, p. 503–509, 2018. Disponível em: https://li01.tci-thaijo.org/index.php/anres/article/view/231864. Acesso em: 30 apr. 2024.