Enhancing nutritional and sensory properties of plant-based beverages: a study on chickpea and Kamut® flours fermentation using Lactococcus lactis
The study aimed to set up a protocol for the production of a clean-label plant-based beverage (PBB), obtained by mixing chickpeas and Kamut® flours and using a commercial Lactococcus lactis (LL) as fermentation starter, and to characterize it, from nutritional, microbiological, textural, shelf-life,...
| Główni autorzy: | , , , , , |
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| Format: | Artykuł |
| Język: | English |
| Wydane: |
Frontiers Media S.A.
2024-01-01
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| Seria: | Frontiers in Nutrition |
| Hasła przedmiotowe: | |
| Dostęp online: | https://www.frontiersin.org/articles/10.3389/fnut.2024.1269154/full |