Finger millet and soybean as functional ingredients in next-generation fermented foods: a review of nutritional, technological, and health-promoting perspectives.

Kokisi P, Nchu F, Kambizi L, Bvenura C

Open source

DOI: 10.3389/fnut.2026.1718090
Published: 2026
Container: Frontiers in nutrition
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3389/fnut.2026.1718090,
  title = {Finger millet and soybean as functional ingredients in next-generation fermented foods: a review of nutritional, technological, and health-promoting perspectives.},
  author = {Kokisi P and Nchu F and Kambizi L and Bvenura C},
  year = {2026},
  journal = {Frontiers in nutrition},
  doi = {10.3389/fnut.2026.1718090},
  url = {https://doi.org/10.3389/fnut.2026.1718090}
}

RIS

TY  - JOUR
TI  - Finger millet and soybean as functional ingredients in next-generation fermented foods: a review of nutritional, technological, and health-promoting perspectives.
AU  - Kokisi P
AU  - Nchu F
AU  - Kambizi L
AU  - Bvenura C
PY  - 2026
JO  - Frontiers in nutrition
DO  - 10.3389/fnut.2026.1718090
UR  - https://doi.org/10.3389/fnut.2026.1718090
ER  -

APA

P, K., F, N., L, K., & C, B. (2026). Finger millet and soybean as functional ingredients in next-generation fermented foods: a review of nutritional, technological, and health-promoting perspectives.. Frontiers in nutrition. https://doi.org/10.3389/fnut.2026.1718090

Source records

pubmed · retrieved 2026-09-26T20:20:39.013Z
europe-pmc · retrieved 2026-09-26T20:20:39.027Z
doaj · retrieved 2026-09-26T20:20:39.020Z