Souare, M.L.; Diallo, A.O.S.; Balan, N.; Vasile, M.A.; Traore, L.; Bahrim, G.E.; Cotârleț, M.; Dumitru, C.N.
An Assessment of the Functional Properties of Black Amaranth Flour During Fermentation with Probiotic Lactic Acid Bacteria. Fermentation 2025, 11, 414.
https://doi.org/10.3390/fermentation11070414
AMA Style
Souare ML, Diallo AOS, Balan N, Vasile MA, Traore L, Bahrim GE, Cotârleț M, Dumitru CN.
An Assessment of the Functional Properties of Black Amaranth Flour During Fermentation with Probiotic Lactic Acid Bacteria. Fermentation. 2025; 11(7):414.
https://doi.org/10.3390/fermentation11070414
Chicago/Turabian Style
Souare, Mamadou Lamarana, Alpha Oumar Sily Diallo, Nicoleta Balan, Mihaela Aida Vasile, Lounceny Traore, Gabriela Elena Bahrim, Mihaela Cotârleț, and Caterina Nela Dumitru.
2025. "An Assessment of the Functional Properties of Black Amaranth Flour During Fermentation with Probiotic Lactic Acid Bacteria" Fermentation 11, no. 7: 414.
https://doi.org/10.3390/fermentation11070414
APA Style
Souare, M. L., Diallo, A. O. S., Balan, N., Vasile, M. A., Traore, L., Bahrim, G. E., Cotârleț, M., & Dumitru, C. N.
(2025). An Assessment of the Functional Properties of Black Amaranth Flour During Fermentation with Probiotic Lactic Acid Bacteria. Fermentation, 11(7), 414.
https://doi.org/10.3390/fermentation11070414
