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Journal: Microorganisms, 2020
Volume: 8
Number: 1322

Article: Extension of the Shelf-Life of Fresh Pasta Using Chickpea Flour Fermented with Selected Lactic Acid Bacteria
Authors: by Rosa Schettino, Erica Pontonio, Marco Gobbetti and Carlo Giuseppe Rizzello
Link: https://www.mdpi.com/2076-2607/8/9/1322

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