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Fermentation of chickpea flour with selected lactic acid bacteria for improving its nutritional and functional properties.
Sáez, Gabriel D; Sabater, Carlos; Fara, Agustina; Zárate, Gabriela.
Affiliation
  • Sáez GD; Laboratorio de Ecofisiología Tecnológica, CERELA-CONICET, Tucumán, Argentina.
  • Sabater C; Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias (IPLA), Consejo Superior de Investigaciones Científicas (CSIC), Asturias, Spain.
  • Fara A; Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Asturias, Spain.
  • Zárate G; Laboratorio de Ecofisiología Tecnológica, CERELA-CONICET, Tucumán, Argentina.
J Appl Microbiol ; 133(1): 181-199, 2022 Jul.
Article in En | MEDLINE | ID: mdl-34863009
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Cicer / Lactobacillales Type of study: Clinical_trials Language: En Journal: J Appl Microbiol Journal subject: MICROBIOLOGIA Year: 2022 Document type: Article Affiliation country: Country of publication:
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Cicer / Lactobacillales Type of study: Clinical_trials Language: En Journal: J Appl Microbiol Journal subject: MICROBIOLOGIA Year: 2022 Document type: Article Affiliation country: Country of publication: