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    An Assessment of the Functional Properties of Black Amaranth Flour During Fermentation with Probiotic Lactic Acid Bacteria

    An Assessment of the Functional Properties of Black Amaranth Flour During Fermentation with Probiotic Lactic Acid Bacteria by Mamadou Lamarana Souare, Alpha Oumar Sily Diallo, Nicoleta Balan, Mihaela Aida Vasile, Lounceny Traore, Gabriela Elena Bahrim, Mihaela Cotârleț, Caterina Nela Dumitru

    Published 2025-07-01
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