Phytic Acid Reduction by Bioprocessing as a Tool To Improve the In Vitro Digestibility of Faba Bean Protein
Author:
Affiliation:
1. VTT Technical Research Centre of Finland Ltd., P.O. Box 1000, FI-02044 VTT, Finland
Funder
Era-Net SUSFOOD
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b02948
Reference35 articles.
1. Effect of bioprocessing and fractionation on the structural, textural and sensory properties of gluten-free faba bean pasta
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4. Intestinal luminal nitrogen metabolism: Role of the gut microbiota and consequences for the host
5. Nutritional value of faba bean (Vicia faba L.) seeds for feed and food
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