Fermentation of chickpea flour with selected lactic acid bacteria for improving its nutritional and functional properties-Reference-Cited by-同舟云学术

Fermentation of chickpea flour with selected lactic acid bacteria for improving its nutritional and functional properties

Published:2021-12-14 Issue: Volume: Page:
ISSN:1364-5072
Container-title:Journal of Applied Microbiology
language:en
Short-container-title:J Appl Microbiol

Author:

Sáez Gabriel D.¹^ORCID,Sabater Carlos²³^ORCID,Fara Agustina¹,Zárate Gabriela¹⁴^ORCID

Affiliation:

1. Laboratorio de Ecofisiología Tecnológica CERELA‐CONICET Tucumán Argentina

2. Department of Microbiology and Biochemistry of Dairy Products Instituto de Productos Lácteos de Asturias (IPLA), Consejo Superior de Investigaciones Científicas (CSIC) Asturias Spain

3. Instituto de Investigación Sanitaria del Principado de Asturias (ISPA) Asturias Spain

4. Universidad de San Pablo Tucumán Tucumán Argentina

Funder

Fondo para la Investigación Científica y Tecnológica

Consejo Nacional de Investigaciones Científicas y Técnicas

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jam.15401

Reference54 articles.

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2. Development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria

3. Isolation and identification of lactic acid bacteria from fermented chickpeas;Aydın F.;Black Sea Journal of Agriculture,2019

4. Functional and electrophoretic characteristics of succinylated peanut flour protein

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