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Abstract
Chickpea as a Fresh and Fermented Alternative to Soy in Plant-Based Beverages
Although dairy-based foods have traditionally been the primary source of probiotics, a variety of plant-based products are currently being developed to meet the needs of vegetarians, lactose intolerant people, people on low cholesterol diets, and people allergic to milk proteins. This chapter examines non-alcoholic plant-based probiotic beverages in Europe and Africa.
Published Date: 2021-12-30; Received Date: 2021-12-09