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

(1)
1
Not file

Dates and versions

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

Identifiers

  • HAL Id : hal-03435186 , version 1

Cite

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⟩
31 View
0 Download

Share

Gmail Facebook Twitter LinkedIn More