Enhancing nutritional and sensory properties of plant-based beverages: a study on chickpea and Kamut® flours fermentation using Lactococcus lactis

Overview of attention for article published in Frontiers in Nutrition, January 2024

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Just published in Frontiers in Nutrition: "Enhancing nutritional and sensory properties of plant-based beverages: a study on chickpea and Kamut® flours fermentation using Lactococcus lactis". https://t.co/GZkp5spPDv

25 Jan 2024

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New Research: Enhancing nutritional and sensory properties of plant-based beverages: a study on chickpea and Kamut® flours fermentation using Lactococcus lactis: The study aimed to set up a protocol for the production of a clean-label… https://t.co/lwNYYlF

25 Jan 2024

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