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.
Aldizkaria:
Foods

ISSN: 2304-8158

Argitalpen urtea: 2021

Alea: 10

Zenbakia: 1

Mota: Artikulua

DOI: 10.3390/FOODS10010182 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus