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Journal articles

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

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https://hal-agroparistech.archives-ouvertes.fr/hal-03435186
Contributor : Siddharth Sharan Connect in order to contact the contributor
Submitted on : Thursday, November 18, 2021 - 4:01:29 PM
Last modification on : Wednesday, January 19, 2022 - 4:58:45 PM

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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, Wiley, In press. ⟨hal-03435186⟩

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