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Comparative lactic acid fermentation with five Lactobacillus strains of supernatants made of extruded and saccharified chickpea flour
- Source :
- International Journal of Food Science & Technology. 58:397-405
- Publication Year :
- 2022
- Publisher :
- Wiley, 2022.
- Subjects :
- Industrial and Manufacturing Engineering
Food Science
Subjects
Details
- ISSN :
- 13652621 and 09505423
- Volume :
- 58
- Database :
- OpenAIRE
- Journal :
- International Journal of Food Science & Technology
- Accession number :
- edsair.doi...........4e6e4e2b5f9ca5d993afec676c786a88
- Full Text :
- https://doi.org/10.1111/ijfs.15927