Olorunleke Y, Oladipupo AO, Ogunremi OO, Olawoye B, Ogunremi OR. Fermenting Soymilk with Starter Culture Improves the Physicochemical, Proximate, and Sensory Properties of Nigerian Soy Curd (Beske). J. Food Innov. Nutr. Environ. Sci. [Internet]. 2025 Dec. 23 [cited 2026 May 23];2(4):225-31. Available from: https://jfines.org/index.php/jfines/article/view/81