Author response for "Functional potential of crackers formulated with an innovative fermented cooked chickpea flour"

Publons reviews and discussion 2026

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Authors: Manuela Flavia Chiacchio, Silvia Tagliamonte, Giuseppe Blaiotta, Angela Pazzanese, Cristina Juan, Ana Juan‐García, Paola Vitaglione
DOI: 10.1039/d5fo05351j/v2/response1
Cited by: 0

Fields of Study & Subjects

Food composition and properties Probiotics and Fermented Foods Food Nutrient Composition and Product Development

Publication details

Journal / source
Publons reviews and discussion
Publication date
28 January 2026
Language
EN