In a recent study published in Foods, researchers used Mediterranean black chickpea flour in the form of a semi-liquid dough fermented with the bacteria Lactiplantibacillus plantarum to develop ...
A nutritionist says eating more nutrients like fiber and omega-3 fatty acids can support a healthy gut for more stable energy ...
University of Massachusetts Amherst food scientist Hang Xiao is tackling a new challenge in his ongoing aim to develop tasty, nutritious and sustainable plant-based alternatives to animal meat. His ...
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