Faba Bean Processing: Thermal and Non-Thermal Processing on Chemical, Antinutritional Factors, and Pharmacological Properties

The food industry, academia, food technologists, and consumers have become more interested in using faba bean seeds in the formulation of new products because of their nutritional content, accessibility, low costs, environmental advantages, and beneficial impacts on health. In this review, a systema...

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Detalles Bibliográficos
Autores principales: Badjona, Abraham, Bradshaw, Robert, Millman, Caroline, Howarth, Martin, Dubey, Bipro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10383711/
https://www.ncbi.nlm.nih.gov/pubmed/37513301
http://dx.doi.org/10.3390/molecules28145431

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10383711/
https://www.ncbi.nlm.nih.gov/pubmed/37513301
http://dx.doi.org/10.3390/molecules28145431

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