Formulation and Comparative Analysis of a Fermented Indigenous Leafy Vegetable and Soy Blend for Amino Acid Profile Improvement . International Journal of Latest Technology in Engineering Management & Applied Science, [S. l.], v. 15, n. 1, p. 665–674, 2026. DOI: 10.51583/IJLTEMAS.2026.150100059. Disponível em: https://www.ijltemas.in/submission/online/article/view/3959.. Acesso em: 13 mar. 2026.