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Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters
Legume protein ingredients are receiving continuous interest for their potential to formulate plant-based dairy analogs. In this study, a legume-based slurry was produced from an Apulian black chickpeas (BCP) protein concentrate and fermented with three starter cultures, Streptococcus thermophilus (...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689564/ https://www.ncbi.nlm.nih.gov/pubmed/36429170 http://dx.doi.org/10.3390/foods11223578 |