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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 (...

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Detalles Bibliográficos
Autores principales:	Mefleh, Marina, Faccia, Michele, Natrella, Giuseppe, De Angelis, Davide, Pasqualone, Antonella, Caponio, Francesco, Summo, Carmine
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
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

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