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Journal: Molecules, 2021
Volume: 26
Number: 4442
4442
Article: Kabuli and Apulian black Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh Pasta
Authors: by Michela Costantini, Carmine Summo, Michele Faccia, Francesco Caponio and Antonella Pasqualone
Link: https://www.mdpi.com/1420-3049/26/15/4442

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