Effect of <i>Lacticaseibacillus rhamnosus</i> Yoba Fermentation on Physicochemical Properties, Amino Acids, and Antioxidant Activity of Cowpea-Peanut Milk

<div>Process flowchart of cowpea-peanut milk.</div>

Journal of Food Quality

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Figure 1

Figure 1: Effect of <i>Lacticaseibacillus rhamnosus</i> Yoba Fermentation on Physicochemical Properties, Amino Acids, and Antioxidant Activity of Cowpea-Peanut Milk 

Figure 1 | Effect of Lacticaseibacillus rhamnosus Yoba Fermentation on Physicochemical Properties, Amino Acids, and Antioxidant Activity of Cowpea-Peanut Milk 