Nutritional and functional advantages of the use of fermented black chickpea flour for semolina-pasta fortification

  1. De Pasquale, I.
  2. Verni, M.
  3. Verardo, V.
  4. Gómez-Caravaca, A.M.
  5. Rizzello, C.G.
Revista:
Foods

ISSN: 2304-8158

Any de publicació: 2021

Volum: 10

Número: 1

Tipus: Article

DOI: 10.3390/FOODS10010182 GOOGLE SCHOLAR lock_openAccés obert editor
Font de les dades: Scopus