Article in Journal

Selection of yeasts and lactic acid bacteria to improve the nutritional quality, volatile profile, and biofunctional properties of chickpea flour

Solidea Amadei, Irene Gandolfi, Davide Gottardi, Chiara Cevoli, Margherita D'Alessandro, Lorenzo Siroli, Rosalba Lanciotti, Francesca Patrignani. 2025. Current research in Food Science, 101204.

OwnerAlma Mater Studiorum – Università di Bologna
OPEN ACCESS

December 31, 2024

Related to
Spoke 03WP 3.2

This research output is related to

Spoke 03

Food safety of traditional and novel foods

Promoting a safe food innovation
Lead organisationUniBa
Spoke leaderMaria De Angelis

WP 3.2

Strategies for risk mitigation in food production, processing, storage and retail

Spoke leader

UniBa

Referred to

Spoke 03