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Proximate, Microbial and Sensory Characteristics of Cowpea Milk Fermented with Probiotic Starter Cultures
(EJFOOD, European Journal of Agriculture and Food Sciences, 2020)
Fermentation of cowpea milk was carried out
using three mixed starter cultures containing (i) Lactobacillus
acidophilus, Bifidobacterium spp, and Streptococcus
thermophilus (ABT) (ii) Lactobacillus delbrueckii subsp. ...