GBABO, A.; OGUNBANWO, S. T. Enhancement of Nutritional Profiles in Plant-Based Yoghurt through Lactic Acid Bacteria Fermentation. PSM Microbiology, [S. l.], v. 10, n. 1, p. 64–86, 2025. Disponível em: https://www.psmjournals.org/index.php/microbiol/article/view/886. Acesso em: 6 nov. 2026.