The Possibility of Using <i>Lactobacillus plantarum</i> 299v to Reinforce the Bioactive Properties of Legume-Derived Beverages
There is a global need to explore alternative protein sources and develop new health-promoting plant-based products. This study aimed to produce beverages from organic seeds of chickpeas and green or red lentils and assess the potential of using <i>L. plantarum</i> 299v to ferment these...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-06-01
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| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/14/12/5187 |