This systematic review examines the nutritional, technological, and health-promoting potential of finger millet and soybean as ingredients for next

This review highlights the strong potential of combining finger millet and soybean in fermented foods to improve nutrition, digestibility, and food

This study examines how storage duration and ingredient mix affect the nutritional quality and digestibility of banana (Musa spp.) silage for small

This study isolates and characterizes lactic acid bacteria (LAB) from Swedish legumes, assessing their potential for developing fermented, non-dair