Extension of the Shelf-Life of Fresh Pasta Using Chickpea Flour Fermented with Selected Lactic Acid Bacteria

Fresh pasta is subjected to rapid spoilage, mainly due to the metabolic activity of bacteria, yeasts, and especially molds, which negatively affect the sensorial characteristics and the safety of the product. In this work, chickpea flour was fermented with selected lactic acid bacteria, characterize...

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Detalles Bibliográficos
Autores principales: Schettino, Rosa, Pontonio, Erica, Gobbetti, Marco, Rizzello, Carlo Giuseppe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7564801/
https://www.ncbi.nlm.nih.gov/pubmed/32872647
http://dx.doi.org/10.3390/microorganisms8091322

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7564801/
https://www.ncbi.nlm.nih.gov/pubmed/32872647
http://dx.doi.org/10.3390/microorganisms8091322

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