Development and Nutritional Profiling of Peanut Curd: Exploring the Impact of Microbial Inoculants on Texture, Flavour, and Functional Properties. International Journal of Scientific Research in Science and Technology, [S. l.], v. 12, n. 3, p. 32–49, 2025. DOI: 10.32628/IJSRST251222717. Disponível em: https://ijsrst.com/index.php/home/article/view/IJSRST251222717. Acesso em: 8 aug. 2025.