Enhancing nutritional and sensory properties of plant-based beverages: a study on chickpea and Kamut® flours fermentation using <i>Lactococcus lactis</i>.

"the 16s rrna gene sequences are available in the sequence read archive of ncbi (accession number prjna1010704) 2 6 plant-based beverages were gently stirred five times prior to rheological analyses that were carried out on pbbs maintained at 4?"

"Conflict of interest The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest. The author(s) declared that they were an editorial board member of Frontiers, at the time of submission. This had no impact on the peer review process and the final decision."

"The author(s) declare financial support was received for the research, authorship, and/or publication of this article. Regione Puglia (POR Puglia 2014/2020-Asse X-Azione 10.4 Research for Innovation—REFIN code n. 587CA7C7) funded the contract of MM. Agritech National Research Center funded the costs of research for the characterization of the novel plant-based food. DAJS—Rigenerazione sostenibile dell’agricoltura nei territori colpiti da Xylella fastidiosa (DBA.002 CE.455) funded the costs of research for setting up the protocol of preparation of the novel plant-based food. This study was supported by the following projects: Agritech National Research Center and “DAJS—Rigenerazione sostenibile dell’agricoltura nei territori colpiti da Xylella fastidiosa (DBA.002 CE.455)” Agritech National Research Center received funding from the European Union Next-GenerationEU [PIANO NAZIONALE DI RIPRESA E RESILIENZA (PNRR)—MISSIONE 4 COMPONENTE 2, INVESTIMENTO 1.4—D.D. 1032 17/06/2022, CN00000022]. The project DBA.002 CE.455 was funded by the MIPAAF (Italy)."