From ancient crop to modern superfood: Exploring the history, diversity, characteristics, technological applications, and culinary uses of Peruvian fava beans-Reference-Cited by-同舟云学术

From ancient crop to modern superfood: Exploring the history, diversity, characteristics, technological applications, and culinary uses of Peruvian fava beans

Published:2023-11 Issue: Volume:173 Page:113394
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Salvador-Reyes Rebeca,Furlan Luisa Campigli,Martínez-Villaluenga Cristina^ORCID,Dala-Paula Bruno Martins,Clerici Maria Teresa Pedrosa Silva

Funder

Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior

Conselho Nacional de Desenvolvimento Cientifico e Tecnologico

Publisher

Elsevier BV

Subject

Food Science

Reference201 articles.

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3. Chemical Composition and Antinutritional Factors of Field Peas (Pisum sativum), Chickpeas (Cicer arietinum), and Faba Beans (Vicia faba) as Affected by Extrusion Preconditioning and Drying Temperatures;Adamidou;Cereal Chemistry,2011

4. Enzymatic Reduction of Anti-nutritional Factors in Fermenting Soybeans by Lactobacillus plantarum Isolates from Fermenting Cereals;Adeyemo;Nigerian Food Journal,2013

5. Conventional and Molecular Breeding Tools for Accelerating Genetic Gain in Faba Bean (Vicia Faba L.);Adhikari;Frontiers Plant Science,2021

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