AMADOU, I.; AMZA, T.; FOH, M. B. K.; KAMARA, M. T.; LE, G.-W. INFLUENCE OF LACTOBACILLUS PLANTARUM LP6 FERMENTATION ON THE FUNCTIONAL PROPERTIES OF SOYBEAN PROTEIN MEAL. Emirates Journal of Food and Agriculture, [S. l.], v. 22, n. 6, p. 456–465, 2017. DOI: 10.9755/ejfa.v22i6.4663. Disponível em: https://www.ejfa.me/index.php/journal/article/view/482. Acesso em: 20 sep. 2025.