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Impact of homolactic fermentation using Lactobacillus acidophilus on plant-based protein hydrolysis in quinoa and chickpea flour blended beverages

  • John Hurtado-Murillo
  • , Wendy Franco
  • , Ingrid Contardo*
    • *Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

30 Scopus citations

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Food Science