Two Statistical Tools for Assessing Functionality and Protein Characteristics of Different Fava Bean (Vicia faba L.) Ingredients

Fava bean (Vicia faba L.) is a promising source of proteins that can be potentially used as nutritional and/or functional agents for industrial food applications. Fava ingredients are industrially produced, modified, and utilized for food applications. Their processing conditions influence physico-c...

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Detalles Bibliográficos
Autores principales: Sharan, Siddharth, Zotzel, Jens, Stadtmüller, Johannes, Bonerz, Daniel, Aschoff, Julian, Saint-Eve, Anne, Maillard, Marie-Noëlle, Olsen, Karsten, Rinnan, Åsmund, Orlien, Vibeke
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535309/
https://www.ncbi.nlm.nih.gov/pubmed/34681537
http://dx.doi.org/10.3390/foods10102489

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535309/
https://www.ncbi.nlm.nih.gov/pubmed/34681537
http://dx.doi.org/10.3390/foods10102489

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