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Fermentation of chickpea flour with selected lactic acid bacteria for improving its nutritional and functional properties |
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| Authors: | Gabriel D. Sáez Carlos Sabater Agustina Fara Gabriela Zárate |
| Affiliation: | 1. Laboratorio de Ecofisiología Tecnológica, CERELA-CONICET, Tucumán, Argentina;2. Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias (IPLA), Consejo Superior de Investigaciones Científicas (CSIC), Asturias, Spain |
| Abstract: | |
| Keywords: | chickpea fermentation lactic acid bacteria molecular docking molecular dynamics |