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Probiotic-Assisted Semi-Solid-State Fermentation of Amaranth Flour Using Response Surface Methodology for Enriched Bioactives
by Mamadou Lamarana Souare, William Tchabo, Spéro Ulrich Koba Edikou, Gabriela Elena Bahrim and Mihaela Cotârleț
American Journal of Food and Nutrition. 2026, 14(1), 7-18. DOI: 10.12691/ajfn-14-1-2
Pub. Date: January 13, 2026Views: 423Downloads: 7739
Lactiplantibacillus pentosus Probiotics Black Amaranth Semi-Solid-State Fermentation Bioprocess Optimization Promising Bioactivities
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