ANUMBA, Nonyelum L. O. Underutilized Legumes, Oilseeds and Tubers as Sustainable Protein Sources: Processing, Fermentation, Nutritional Quality and Food Safety of Plant-Based Foods. International Journal of Recent Advances in Science and Technology, [S. l.], v. 11, n. 04, p. 115–132, 2025. DOI: 10.30750/ijarst.110412. Disponível em: https://ijrast.in/index.php/ijrast/article/view/109. Acesso em: 9 nov. 2026.