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Yellow peas possess an excellent nutritional profile with a high protein content and fermentation, enhancing the flour's functional and physicochemical properties. This study evaluated the impact of Solid-State Fermentation (SSF) with Rhizopus delemar (formerly known as Rhizopus oryzae) and Submerged State (SmF) with Lactiplantibacillus plantarum on yellow pea flour, alongside its application
