Chickpeas’ Cooking Wastewater as an Alternative Source of Galacto-Oligosaccharides for Improving the Freeze-Dried Resistance of Lactic Acid Bacteria

Stéphanie Passot, Stéphanie Cenard, Pascale Lieben, Sarrah Ghorbal, Gonçalo Nuno Martins, Paula Cristina Castilho, Fernanda Fonseca

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DOI: 10.1021/acsfoodscitech.4c00120
Published: 2024-05-15
Container: ACS Food Science & Technology
Publisher: American Chemical Society (ACS)
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1021/acsfoodscitech.4c00120,
  title = {Chickpeas’ Cooking Wastewater as an Alternative Source of Galacto-Oligosaccharides for Improving the Freeze-Dried Resistance of Lactic Acid Bacteria},
  author = {Stéphanie Passot and Stéphanie Cenard and Pascale Lieben and Sarrah Ghorbal and Gonçalo Nuno Martins and Paula Cristina Castilho and Fernanda Fonseca},
  year = {2024},
  journal = {ACS Food Science \&amp; Technology},
  doi = {10.1021/acsfoodscitech.4c00120},
  url = {https://doi.org/10.1021/acsfoodscitech.4c00120}
}

RIS

TY  - JOUR
TI  - Chickpeas’ Cooking Wastewater as an Alternative Source of Galacto-Oligosaccharides for Improving the Freeze-Dried Resistance of Lactic Acid Bacteria
AU  - Stéphanie Passot
AU  - Stéphanie Cenard
AU  - Pascale Lieben
AU  - Sarrah Ghorbal
AU  - Gonçalo Nuno Martins
AU  - Paula Cristina Castilho
AU  - Fernanda Fonseca
PY  - 2024
JO  - ACS Food Science &amp; Technology
DO  - 10.1021/acsfoodscitech.4c00120
UR  - https://doi.org/10.1021/acsfoodscitech.4c00120
ER  -

APA

Passot, S., Cenard, S., Lieben, P., Ghorbal, S., Martins, G. N., Castilho, P. C., & Fonseca, F. (2024). Chickpeas’ Cooking Wastewater as an Alternative Source of Galacto-Oligosaccharides for Improving the Freeze-Dried Resistance of Lactic Acid Bacteria. ACS Food Science & Technology. https://doi.org/10.1021/acsfoodscitech.4c00120

Source records

crossref · retrieved 2026-09-27T11:27:20.489Z