Development of a composite bread exploiting common bean (Phaseolus vulgaris L.) fermented flour with lactic acid bacteria
Fuente:
Journal of Agriculture and Food Research
Publication date: June 2026Source: Journal of Agriculture and Food Research, Volume 28Author(s): Giuseppina Tatulli, Alessandra Marti, Roberto Consonni, Tiziana Silvetti, Eleonora Cominelli, Claudia Liberatore, Ivan Toschi, Valentina Cesari, Sara Pozzo, Stefano Cattaneo, Milena Brasca, Francesca Sparvoli