Chickpea flour (Cicer arietinum L) improves viability of potentially probiotics Lactobacillus plantarum S180.7 and Lactobacillus plantarum SBR64.7 in milk-based formulations
- DOI
- 10.1371/journal.pone.0362095
- Published
- 2026-11-02
- Container
- PLOS One
- Publisher
- Public Library of Science (PLoS)
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1371/journal.pone.0362095,
title = {Chickpea flour (Cicer arietinum L) improves viability of potentially probiotics Lactobacillus plantarum S180.7 and Lactobacillus plantarum SBR64.7 in milk-based formulations},
author = {Larissa dos Santos Freitas and Sandra Fernandes Arruda and Maria Carolina Mesquita and Thalyson Guirra Eneias and Marcio Antônio Mendonça},
year = {2026},
journal = {PLOS One},
doi = {10.1371/journal.pone.0362095},
url = {https://doi.org/10.1371/journal.pone.0362095}
}RIS
TY - JOUR TI - Chickpea flour (Cicer arietinum L) improves viability of potentially probiotics Lactobacillus plantarum S180.7 and Lactobacillus plantarum SBR64.7 in milk-based formulations AU - Larissa dos Santos Freitas AU - Sandra Fernandes Arruda AU - Maria Carolina Mesquita AU - Thalyson Guirra Eneias AU - Marcio Antônio Mendonça PY - 2026 JO - PLOS One DO - 10.1371/journal.pone.0362095 UR - https://doi.org/10.1371/journal.pone.0362095 ER -
APA
Freitas, L. D. S., Arruda, S. F., Mesquita, M. C., Eneias, T. G., & Mendonça, M. A. (2026). Chickpea flour (Cicer arietinum L) improves viability of potentially probiotics Lactobacillus plantarum S180.7 and Lactobacillus plantarum SBR64.7 in milk-based formulations. PLOS One. https://doi.org/10.1371/journal.pone.0362095
Source records
- crossref · retrieved 2026-11-04T03:14:11.682Z