Fava bean (Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color - AgroParisTech Access content directly
Journal Articles Comprehensive Reviews in Food Science and Food Safety Year : 2021

Fava bean (Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color

Siddharth Sharan
Paris-Saclay Food and Bioproduct Engineering

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Food and Nutrition

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https://hal-agroparistech.archives-ouvertes.fr/hal-03435186

Submitted on : Thursday, November 18, 2021-4:01:29 PM

Last modification on : Wednesday, April 19, 2023-11:42:09 AM

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hal-03435186 , version 1 (18-11-2021)

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  • HAL Id : hal-03435186 , version 1

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Siddharth Sharan. Fava bean (Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color. Comprehensive Reviews in Food Science and Food Safety, In press. ⟨hal-03435186⟩

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AGROPARISTECH UNIV-PARIS-SACLAY INRAE SAYFOOD GS-ENGINEERING GS-BIOSPHERA MICA-UNITES
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