Microbial community dynamics and nutritional composition in a fermented complementary food blend made from maize, soybean, and orange-fleshed sweet potato

Applied Food Research 2026 Open access

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Authors: Doyinsola Adeleke, Adekunle Raimi, AbdulKadir Egal, Sekomeng J. Modise, Rasheed Adeleke
DOI: 10.1016/j.afres.2026.101684
Cited by: 6
References: 43

Fields of Study & Subjects

Food composition and properties Probiotics and Fermented Foods African Botany and Ecology Studies

Publication details

Journal / source
Applied Food Research
Publisher
Elsevier BV
Volume
6
Issue
1
Pages
101684–101684
Publication date
13 January 2026
Language
EN