OLORUNLEKE, Yetunde; OLADIPUPO, Azeezat Olawumi; OGUNREMI, Olamide Omolafe; OLAWOYE, Babatunde; OGUNREMI, Omotade Richard. Fermenting Soymilk with Starter Culture Improves the Physicochemical, Proximate, and Sensory Properties of Nigerian Soy Curd (Beske). Journal of Food Innovation, Nutrition, and Environmental Sciences, [S. l.], v. 2, n. 4, p. 225–231, 2025. DOI: 10.70851/jfines.2025.2(4).225.231. Disponível em: https://jfines.org/index.php/jfines/article/view/81. Acesso em: 30 dec. 2025.