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.

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DOI: 10.3390/FOODS10010182 GOOGLE SCHOLAR lock_openAcceso aberto editor

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Fonte de datos: Scopus