Biotechnology and pasta-making: Lactic Acid Bacteria as a new driver of innovation
Cereals-derived foods represent a key constituent in the 7 diet of many populations.In particular, pasta is consumed in large quantities throughout the world in reason of its nutritive importance, containing significant amounts of complex carbohydrates, proteins, B-vitamins, and iron.Lactic acid bacteria (LAB) are a heterogeneous group of bacteria