Powder beverage bases were developed using extruded and hydrolyzed chickpea supernatant through freeze-drying. This study evaluated the effects of spray-drying and adjuvant incorporation for producing powders and supernatant fermentation with LAB strains prior freeze-drying on the carbohydrate composition. structural integrity. and physical properties of chickpea beverage base powders. https://parisnaturalfoodes.shop/product-category/melatonin-3mg/