Table 6. Viable Starter Counts, Residual Sugars and Lactic Acid in the Fermented Systems

From

Combining Bambara Groundnut Protein Concentrate and Okra Mucilage Improves the Fermentation, Physical Stability and Sensory Quality of a Fermented African Breadfruit (Treculia africana) Beverage

Onwuakor C.E., Onwuakor A.G., Ohaegbu C.G., Umeh M.N., Uzoka J.I., Uchendu C.E.

American Journal of Food Science and Technology. 2026, 14(4), 126-139 doi:10.12691/ajfst-14-4-3