Study suggests fermentation as a sustainable and easily appl

Researchers used Mediterranean black chickpea flour in the form of a semi-liquid dough fermented with the bacteria Lactiplantibacillus plantarum to develop fortified semolina pasta with improved nutritional quality.

Related Keywords

Pattyphoto Shutterstock , International Pasta Organization , Functional Advantages , Fermented Black Chickpea Flour , Image Credit , Industry Focus , Biotechnology , Fermentation , Ntioxidant , Bacteria , Arbohydrate , Carrot , Nzyme , Dish , Wood , N Vitro , Pasta , Protein ,