Fava bean ( Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color
Author:
Affiliation:
1. Université Paris‐Saclay, INRAE, AgroParisTech, UMR SayFood Massy France
2. Döhler GmBH Darmstadt Germany
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12687
Reference211 articles.
1. Broad bean lipoxygenase—Part 1: Partial purification and characterisation
2. Nutritional evaluation of sausages containing chick peas and faba beans as meat protein extenders
3. UHPLC/MS 2 -based approach for the comprehensive metabolite profiling of bean ( Vicia faba L.) by-products: A promising source of bioactive constituents
4. Characterisation of the volatile flavour compounds in low and high tannin faba beans (Vicia faba var. minor) grown in Alberta, Canada
5. Inhibition of Broad Bean Lipoxygenase
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