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.
Journal:
Foods

ISSN: 2304-8158

Year of publication: 2021

Volume: 10

Issue: 1

Type: Article

DOI: 10.3390/FOODS10010182 GOOGLE SCHOLAR lock_openOpen access editor
Data source: Scopus