Nutritional and functional advantages of the use of fermented black chickpea flour for semolina-pasta fortification
- De Pasquale, I.
- Verni, M.
- Verardo, V.
- Gómez-Caravaca, A.M.
- Rizzello, C.G.
Zeitschrift:
Foods
ISSN: 2304-8158
Datum der Publikation: 2021
Ausgabe: 10
Nummer: 1
Art: Artikel