HIGHLIGHTS
- who: Diletta Balli et al. from the Department of NEUROFARBA and Multidisciplinary Centre of Research on Food, University of Florence, Via Ugo Schiff, Florence, Italy have published the research work: Millet Fermented by Different Combinations of Yeasts and Lactobacilli: Effects on Phenolic Composition, Starch, Mineral Content and Prebiotic Activity, in the Journal: Foods 2023, 11, x FOR PEER REVIEW of /2023/
- what: The aim of this study is to propose new ingredients based on fermented millet characterized by better nutritional properties that can help to extend the consumption of this minor cereal also in Europe . . .
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