Use of lactobacillus acidophilus and lactobacillus casei for a potential probiotic legume-based fermented product using pigeon pea (cajanus cajan)

LUIS MANUEL MEDINA CANALEJO2026-01-292026-01-29201310.4315/0362-028X.JFP-12-1382-s2.0-84874051722https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/24369Food ScienceMicrobiologyUse of lactobacillus acidophilus and lactobacillus casei for a potential probiotic legume-based fermented product using pigeon pea (cajanus cajan)research article