Oct 2026
Exploring the functionality of chickpea flour fermented by lactic acid bacteria: a multidisciplinary approach for ingredient development.
The use of chickpea flour as a substitute for animal-derived products is a well-established choice, offering advantages in terms of environmental sustainability and nutritional benefits, but presenting certain limitations related to sensory aspects and allergenicity. This study explores the potential of fermentation to...
M. Alinovi, B. Prandi, M. Cirlini et al.
· Food Chemistry · 0 citations