The Use of Faba Bean Flour to Improve the Nutritional and Functional Features of Cereal-Based Foods: Perspectives and Future Strategies
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Elsevier
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1. Nordic Crops as Alternatives to Soy—An Overview of Nutritional, Sensory, and Functional Properties;Foods;2023-07-05
2. Current and Potential Health Claims of Faba Beans (Vicia Faba, L.) and Its Components;Faba Bean: Chemistry, Properties and Functionality;2022
3. Faba Bean Utilization: Past, Present and Future;Faba Bean: Chemistry, Properties and Functionality;2022
4. Sprouting improves the flavour quality of faba bean flours;Food Chemistry;2021-12
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