Exploring the functionality of chickpea flour fermented by lactic acid bacteria: a multidisciplinary approach for ingredient development

SSRN Electronic Journal 2026 Preprint Open access

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Authors: Marcello Alinovi, Barbara Prandi, Martina Cirlini, Vicente Agulló, Saverio Monica, Luisa Calcinai, Ottavia Parenti, Lorenzo Del Vecchio, Letizia Bresciani, Pedro Ramon Mena, Tullia Tedeschi, Emma Chiavaro
+2 more Monica Gatti, Elena Bancalari
DOI: 10.2139/ssrn.6215771
Cited by: 0

Fields of Study & Subjects

Probiotics and Fermented Foods Proteins in Food Systems Food composition and properties

Publication details

Journal / source
SSRN Electronic Journal
Publication date
1 January 2026
Language
EN
Document type
Preprint