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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| Description | scientific article published on 16 December 2020 |
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author: Anne Saint-Eve Gabriela Zanghelini Marie-Noëlle Maillard Siddharth Sharan |
| Publication date | December 16, 2020 |
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