Efficacy of ultrasound-assisted lactic acid fermentation and its effect on the nutritional and sensory quality of novel chickpea-based beverage
Ultrasound-assisted fermentation is a promising approach for improving food products'
nutritional and sensory qualities. This study compared the effects of ultrasound-assisted …
nutritional and sensory qualities. This study compared the effects of ultrasound-assisted …
Phytochemical and Structural Changes of Chickpea Beverage Prepared Using Ultrasound-Assisted Fermentation with Optimized Ultrasound Parameters Modelled by …
To improve the quality of fermented chickpea beverages, a highly nutritious substitute for
dairy, the Box-Behnken design and the response surface methodology were used to obtain …
dairy, the Box-Behnken design and the response surface methodology were used to obtain …