Comparative lactic acid fermentation with five Lactobacillus strains of supernatants made of extruded and saccharified chickpea flour

Summary Glucose‐rich supernatants were developed based on the enzymatic hydrolysis of raw and extruded chickpea flours first treated with alcalase® and then with a combination of alpha‐amylase and amyloglucosidase or only amyloglucosidase. The optimum treatments were the extruded hydrolysates furthe...

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